This was a slightly experimental lunch but it turned out to be a success! Which is always a bonus. I love a Pot Noodle style thing but this is a great way of getting more vegetables in your system and also, it’s more filling than a shop bought one as it contains protein! I have recently adapted this recipe as I wrote it pre-gluten free. I use dried Rice Noodles instead of egg ones and a gluten free alternative to soy sauce.
You don’t necessarily need to make these in a jar, if you’re taking them out and about with you you’ll need something with a tight seal on it though as there is some liquid added before you “just add water”.
- One Noodle Nest
- Sliced Chicken
- 2 Spring Onions
- 1 Closed Cup Mushroom
- Handful of Spinach Leaves
- Half a Reduced Salt Vegetable Stock Cube
- 1 Tbsp of Soy Sauce
- A Pinch of Chinese 5 Spice
Cook your noodles as the packaging suggests, (or if using dried rice noodles then you can skip this step as they cook in boiled water.) drain then keep to one side in some cold water.
Thinly slice your mushroom, I only used one as it was on the larger side but you can use more if you want. Then slice your spring onions.
Crumble the stock cube into the bottom of your jar then add the soy sauce and Chinese 5 spice. On top of this add a layer of spring onions and mushrooms then layer your chicken on top of that.
Slightly dry off your noodles on some kitchen towel then add them to the jar. I would suggest cutting them up slightly as leaving them long did make quite a mess at my desk! If you are using dried rice noodles then just add them straight to the jar at this point.
Add the spinach on top then seal the jar and pop it in the fridge until needed. When you are ready, add some boiling water and stir. I added enough water to cover the noodles which gave me a thinner sauce, but you can make it to your taste. Close the lid on the jar and leave for 5 minutes so everything can warm through.
It did make such an easy, tasty lunch and it only took 10 minutes to prepare the night before!
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