A healthy alternative to Pot Noodle.
Do your kids love Pot Noodles? The instant meals are handy if you need to eat quick but with all the extra additives and flavourings, its so much better for you to make your own – and it actually doesn’t take much longer!
You can serve the noodles in a pot or cup (or even in an old Pot Noodle pot) so the kids will think they’re having a naughty treat but you know it’s got some healthy veg in there!
To make it veggie, just take out the chicken and substitute with whatever you fancy, whether that be tofu or more veggies!
This recipe shows you how to make one pot noodle, with two servings of your five-a-day, so if you want to make more simply double up the ingredients. This recipe has such a simple base, you can throw in any strips of veg you have left in the fridge
- 80g sliced mushrooms
- 50g chicken
- 3 heaped tbsps frozen/tinned sweetcorn
- 200ml chicken stock (made up with 1 stock cube or stockpot)
- 125g fine egg noodles (you can use any noodles you want/have in)
- Soy sauce, to serve
Finely chop the chicken and fry in low-calorie spray until it starts to brown. Add in the chopped mushrooms until brown and soft.
Once the chicken has cooked, pour over the stock and bring to the boil then reduce to a simmer. Add the sweetcorn and stir, then add the noodles and stir again. Leave to simmer until the noodles are cooked (this should take around three minutes)
Serve with a drizzle of soy sauce – or let your kids do it themselves like a Pot Noodle! You can pour the noodle mixture into a pot if you like – we’d recommend spooning in the noodles then pouring over the stock.
Top tip for making Homemade pot noodle
If you go for a veggie option you can reheat your noodles in the microwave to heat up later. You could also eat the noodles from the pot cold so you could pop them in the kids lunch box