Speedy Chicken Noodle Pot
If you don’t have much time for lunch, this quick chicken noodle recipe is both nourishing and delicious with an incredible umami flavour. Prep it the night before, then simply boil the kettle, and voilà, five minutes later you have a steaming pot of chicken noodles which is both comforting and filling. This recipe is packed with protein and veg and is much more nutritious than the shop-bought instant versions.
This is the recipe to send your youngsters off to university with, or for those just starting out catering for themselves. You can also leave these noodle pots prepped in the fridge for your teenagers if they get back from school before you. It also makes a brilliant ‘take to work’ lunch that everyone at your workplace will have their eye on!
For gluten-free options, please see the notes below.
Speedy Chicken Noodle Pot
Ingredients
- 65 g Noodles (rice vermicelli or fine egg noodles)
- 1 tbsp Sweetcorn (frozen)
- 1 tbsp Peas (frozen)
- 2 Mushrooms (button, cleaned and finely sliced)
- ¼ Spring Onions (finely sliced)
- 45 g Chicken (ready cooked and chopped)
- 1 Stock Cube (a high-quality chicken stock cube or bone broth powder)
- 1 tsp Soya Sauce (light or tamari)
- 1 tsp Sesame Oil
- 300 ml Water (boiling)
Instructions
- Place the noodles, sweetcorn, peas, mushrooms, spring onion and chicken into a wide-necked, heatproof jar or serving bowl. Stir in the soya sauce, sesame oil as well as the crumbled stock cube/bone broth powder.
- When you are ready to eat the chicken noodles, boil the kettle and carefully pour 300ml water over the noodles and other ingredients and stir well. Cover loosely and leave to stand for 5 minutes, or until the noodles are soft and everything is piping hot.
- Stir well again and serve straight away, adding a little more soya sauce or sesame oil to taste. Allow the noodles to cool safely enough before serving to children.
Notes
- You can prepare your noodle pots in advance by adding all the ingredients to a heatproof jar and storing them in the fridge.
- Left over roast chicken is perfect for this recipe. Cooked turkey would also work well. Use other veg including finely chopped kale or cabbage, baby spinach or carrot ribbons. Also make it spicy with grated ginger and chilli and even some fresh coriander leaves.
- For an extra nutritious boost, use 300ml of homemade bone broth or chicken stock per pot (instead of the stock cube or bone broth powder), heat it up to a fast simmer and pour over the noodles (for this version you can also omit the additional boiled water).
- Check that your noodles are quick-cook and suitable for soaking. Some egg noodles need to be boiled separately according to the packet instructions.
- A wide-necked, heatproof jar works well for older children and teenagers. For younger children, it’s best to serve the noodles in a bowl.
- For a gluten-free version, use fine rice noodles and gluten-free tamari soya sauce.
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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