ONE POT NOODLES
My kids used to love a pot noodle until one day I challenged them to make their own and promised that it would taste miles better than the plastic version. Thankfully they agreed (phew, that would have been embarrassing) and now they make these all the time. They have named them, for obvious reasons, Not Poodles.
Each time they are made with slightly different ingredients, depending largely on what’s in the fridge, but also what we fancy chucking in the pot.
You could use any kind of noodles, we tend to use medium egg noodles and use veg or beef stock if you prefer. You could also add cooked chicken, tofu and any kind of veg that you love. The one thing I recommend is that you chop everything into fairly small pieces so that they fit nicely on your spoon or are easy to pick up with your chopsticks.
One Pot Noodles Recipe
- About 700ml of stock (I use chicken)
- 2 spring onions, chopped
- About 2cm of fresh ginger, finely grated or chopped
- 2 nests of noodles (about 125g), slightly broken up to make shorter noodles
- A couple of handfuls of frozen peas
- A couple of handfuls of spinach, chopped
- A small bunch of coriander, chopped (I use the stalks and leaves)
- Juice of half a lime
- Optional: Soy sauce and / or sweet chilli sauce
- Bring your stock to the boil and add the onion, ginger and noodles. Simmer and stir to break up the noodles.
- After about 4 minutes of gentle simmering add the peas and spinach and simmer for a couple more minutes.
- Finally, once the noodles are tender, add the coriander, lime and if you’re using them, the soy sauce and / or sweet chilli sauce. I recommend you have a taste before deciding to add the extra sauces.
- Serve with as much or as little of the broth as you fancy.