There was a time when shop bought Pot Noodles were new and exciting. Then again, so were CD Walkman’s. I can’t imagine buying a pot noodle now, not even one of the new trendy looking ones, but I love the idea of a quick and easy warming snack that’s easy to take to work.
Step forward the home-made healthy pot noodle soup. This is easy nutrition in a jar that won’t leak or squash as you transport it. The fermented miso provides a healthy boost of probiotics. All you need to do is add some hot water (not boiling) when you want it. Voila.
For this pot noodle you will need a 1 litre glass kilner/mason jar with a secure lid. It’s important to use glass since you will be adding hot/warm water to this and you don’t want to worry about plastic particles being leached into your healthy noodles.
I use kelp noodles because they eat like glass noodles once warmed by the broth, but you can change it up by adding cooked buckwheat noodles, rice noodles or raw veggie noodles. You can chop the noodles up a bit before adding them to the pot if you’re going to be eating this in polite company. Although cutting your noodles is said to be unlucky.
This is my favourite go-to pot noodle recipe for taking out and about but the possibilities are endless.