Homemade instant chicken pot noodle recipe
Pot Noodles have long been a favourite among students, office workers and anyone who needs to grab lunch on the go. They’re quick to make, convenient and packed with nostalgic, umami flavours that fill your mouth with each slurp.
But they don’t have to be pre-packaged and full of additives – you can make your own, healthier version at home with this simple recipe from new cookbook Lunch to Go: Everyday packed lunches made easy.
Packed with fresh, healthy ingredients, this Pot Noodle–inspired snack is easy to prepare and highly customisable – you can easily swap ingredients to suit your tastes and dietary requirements. When you’re ready to eat, simply pour over just-boiled water to warm it up, just like the instant noodles we all know and love.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g cooked chicken breast fillets
- 1 small handful of dried black fungus mushrooms
- 50 g dried egg noodles
- 1 tsp sesame oil
- 1 spring onion, thinly sliced
- 5 mangetout, shredded
- 1 red chilli, sliced
- 1 handful fresh coriander leaves
- 2 tbsp light soy sauce
- 0.5 chicken stock cube
- 3.5 oz cooked chicken breast fillets
- 1 small handful of dried black fungus mushrooms
- 1.8 oz dried egg noodles
- 1 tsp sesame oil
- 1 spring onion, thinly sliced
- 5 mangetout, shredded
- 1 red chilli, sliced
- 1 handful fresh coriander leaves
- 2 tbsp light soy sauce
- 0.5 chicken stock cube
- 3.5 oz cooked chicken breast fillets
- 1 small handful of dried black fungus mushrooms
- 1.8 oz dried egg noodles
- 1 tsp sesame oil
- 1 scallion, thinly sliced
- 5 mangetout, shredded
- 1 red chilli, sliced
- 1 handful fresh cilantro leaves
- 2 tbsp light soy sauce
- 0.5 bouillon cube
Details
- Cuisine: Asian-inspired
- Recipe Type: Lunch
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 1
Step-by-step
- Finely shred the chicken. Pour enough boiling water over the dried mushrooms to cover and leave them to soak for 15 minutes until softened. Drain and slice thinly, discarding any tough stalks.
- Cook the noodles according to the instructions on the packet. Drain, refresh under cold water and drain again. Dry well with kitchen paper and combine with the sesame oil.
- Arrange the noodles in a portable bowl or plastic container and top with the shredded chicken, mushrooms, spring onions (scallions), mangetout, chilli and coriander (cilantro) leaves.
- Pour the soy sauce into the bowl and crumble over the half chicken stock (bouillon) cube. Cover and chill in the refrigerator until needed.
- To serve, boil 500ml (2 ¼ cups) of water in a kettle, pour over the dry ingredients and stir well until evenly combined and heated through
Recipe adapted from Lunch to Go: Everyday packed lunches made easy. Published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small
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