I’ve been trying really hard to eat lunch this week so I don’t snack all day on random bits and pieces. This DIY pot noodle is something I’ve been meaning to try for a while – the idea is taken from my River Cottage Veg cookbook. It was rather tasty (obviously you have to love veg) and I’ll definitely be having it again – very soon. I love veg that is slightly undercooked and this creates the perfect texture. The lime juice gives it a real zing.
Here is what you need to make one:
- A random assortment of vegetables cut as small, or as thinly as possible. I used pepper, onion, red cabbage, carrot and peas, but mangetout, spring onions, broccoli kale, spinach, savoy cabbage, baby sweetcorn would all work beautifully. Whatever you have lying around.
- A handful of super thin rice or egg noodles
- A sprinkling of Bouillion or stock cube
- A pinch of chilli flakes
- Fresh coriander
- A squirt of soya sauce
- A squeeze of lime juice (I added more than that because I love it)
- A glass jar with clamp fastening
- Place everything into your glass jar except the soya sauce and the lime juice.
- Pour boiling water over the top of everything until your jar is about half full. Push everything down.
- Seal the jar and leave for 8-10 minutes. Gently shake occasionally.
- After 8-10 minutes open the jar. Add the soya sauce and lime juice.