HOMEMADE NOODLE POT RECIPE | BBC GOOD FOOD
Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste
Provided by Good Food team
Categories Lunch
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients – about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.
Nutrition Facts : Calories 309 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.8 milligram of sodium
HOMEMADE NOODLE POT - THE HAPPY FOODIE
This super quick and easy recipe for Homemade Gammon Pot Noodle from the BBC2 series Eat Well For Less is a cheap, quick and gluten-free lunch idea.
Provided by Jo Scarratt-Jones
Yield Serves 1
Steps:
1. If you have a large Kilner jar, then that’s perfect for this recipe, but if not, use a medium heatproof bowl or a large clean jam jar instead. Put the kettle on to boil.
2. Place the noodles in the bottom of the jar or bowl, then add all the other ingredients on top, except the lime zest and juice.
3. Pour over enough boiling water to just cover the ingredients (about 300ml). Cover with the lid or clingfilm and leave to soak for 10 minutes.
4. Uncover and stir, then add the lime zest and juice. Stir again and season to taste with a little more yeast extract, soy sauce or chilli, if necessary. 5 Serve immediately, straight from the jar or bowl.
Tips:
Ring the changes with your vegetables and mix and match to suit – try finely sliced sugar snap peas, mushrooms or mangetout, or sweetcorn kernels.
Add a teaspoon of curry powder or ½ teaspoon of Thai red curry paste for a different flavour.
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VEGGIE WHOLEWHEAT POT NOODLE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 23 minutes
Category Lunch, Supper
Cuisine Asian
Calories 369 calories per serving
- Divide the noodles between 2 jars or plastic containers and top with the cooled vegetables, beansprouts, carrot, spinach, crispy onions and coriander. Add the dressing just before eating.
VEGGIE WHOLEWHEAT POT NOODLE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 23 minutes
Category Lunch, Supper
Cuisine Asian
Calories 369 calories per serving
- Divide the noodles between 2 jars or plastic containers and top with the cooled vegetables, beansprouts, carrot, spinach, crispy onions and coriander. Add the dressing just before eating.
NADIYA HUSSAIN INSTANT NOODLES RECIPE | TIME TO EAT ...
From thehappyfoodie.co.uk
Total Time 15 minutes
To make the spice paste, blitz the onions and garlic until pulsed but not a smooth paste.
Put the oil into a pan on a medium heat. When it’s hot, add the onions and garlic and cook for 10–15 minutes, until the onions are brown. Now add the vinegar, fish sauce, soy sauce, brown sugar and chilli paste, and cook until the mixture is a thick paste with no liquid. This should take about 20 minutes on a medium to low heat.
When the spice paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.
Now to make the noodles. Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.
Noodle Variations
Chicken and Pea:
1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dillBeef and Kimchi:
1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprikaSoya Mushroom:
1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jarEgg Noodles:
1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Total Time 2 minutes
Cuisine Modern
- When the water stops dripping, pour the foamed milk on top. Serve hot.
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