When it comes to lunch time, I am a big fan quick, easy & healthy. I love leftovers and tired easily of boring sandwiches so when I saw a version of this on Hugh Fearnley Whittingstall’s website it quickly became a favourite lunch time meal.
This healthy version of a pot noodle can be made the night before and taken to work ‘dry’ before adding boiling water 10 minutes before you are ready to eat!
You will Need
Tall lunch container with lid
Knorr vegetable stock pot
Reduced salt soy sauce
Nest of dry egg noodles – medium or fine
Stir fry vegetables – spring onion, baby corns, broccoli & sugar snap peas
Let’s Get Cooking
Take your pot, I use a Sistema beaker and empty a vegetable stock pot into the bottom with 3 teaspoons of soy sauce and 3 teaspoons of chilli sauce. I generally don’t bother measuring I just pour it in!
Add your nest of noodles on top, I find that breaking them up helps when eating so the noodles aren’t so long.
Chop up your veg and add on top of the noodles, pop the lid on a take to work.
When you get a bit peckish just boil the kettle and pour over the boiled water so it just covers your vegetables. Add the lid and leave, you will need about 10 minutes for medium noodles and 5 mins for the fine ones.
Remove the lid, give it all a good stir, and ta dah your lunch is served. Enjoy!
This is a super easy lunch idea, try changing up the vegetables for a change with grated carrot or garden peas.
I would love to see your crafty makes, tag @i_heart_maggie on Instagram or @IHeart_Maggie on twitter.