- Serves 1
- 1 nest of thin, quick-cook egg noodles
- 1 teaspoon vegetable bouillon powder, or ¼ veg stock cube
- A good pinch of soft brown sugar
- 1 small carrot, peeled and very thinly sliced or cut into fine julienne
- 3–4 spring onions, trimmed and finely sliced
- 6 sugar snap peas, shredded, or a few frozen petits pois
- 1 leaf of spring greens or green cabbage or a couple of leaves of pak choi, stalk removed, finely shredded
- ½ teaspoon freshly grated ginger
- ½ garlic clove, grated
- ¼ red or green chilli, deseeded and finely chopped
- 2 teaspoons soy sauce
- Juice of ½ lime
DIY ‘pot’ noodles
Gill Meller
30th May 2014
DIY ‘pot’ noodles
DIY ‘pot’ noodles - © Simon Wheeler. Taken from River Cottage Veg Every Day by Hugh Fearnley-Whittingstall, published by Bloomsbury (2)
I first experimented with these when I was looking at ways to improve workday lunches. However, the concept works equally well as a fast and very satisfying supper. It’s important to find the right kind of noodle – one that will soften nicely in boiling water from the kettle without the need
for pan-cooking. I find flat, thin, quick-cook egg noodles fit the bill very well. The ‘pot’ should be covered once the water is added… with this in mind, a sealable heatproof jar, such as a kilner, is ideal.
Ingredients
Method
Put all the ingredients, except the soy sauce and lime, in a ‘pot’. Pour over boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8–10 minutes, stirring once or twice, then add soy sauce and lime juice to taste, and eat.
Variation:
Curried mushroom pot
This works ‘instantly’ with raw mushrooms and defrosted frozen peas; you can of course add other finely sliced or shredded cooked veg too. Mix ½ teaspoon cornflour with 1 teaspoon curry powder and put into a ‘pot’ with a nest of thin, quick-cook egg noodles, 3–4 finely sliced mushrooms, 1 tablespoon defrosted frozen peas, 1 finely grated small garlic clove and a finely grated 1–2cm piece of ginger, along with about 25g paneer (Indian cheese) if you can get hold of some. Season with
salt and pepper. Pour over boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8–10 minutes, stirring once or twice, then eat.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
