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.

INGREDIENTS
Makes 1 large pot noodle
• 1 medium sized carrot
• 2 florets of broccoli
• 6 mange tout/sugar snaps
• 3 baby sweetcorn
• 1 mild red chilli
• 1 spring onion
• A small handful cavelo nero/kale
• A handful coriander (cilantro) chopped
• 1 heaped tablespoon brown or red miso paste ( use Tideford Organics)
• 1 tablespoon sea salad flakes or dulse flakes
• A handful of noodles; I like kelp noodles but you could use cooked buckwheat, rice or raw veggie noodles

METHOD
To Prepare
1. Peel the carrot and using a vegetable peeler, run it the length of the carrot to create thin noodle ribbons.
2. Separate out the broccoli florets into smaller pieces. Finely slice the mange tout, sugar snap peas, baby sweetcorn, chilli and spring onion. Finely shop the kale and coriander leaves (cilantro).

To Assemble
3. Spoon the miso paste into the bottom of the jar and sprinkle the seaweed flakes over the top.
4. Then add the shredded cavelo nero to form a layer. Place the noodles on top.
5. Then add the more delicate veggies on top of the noodles – carrot noodles and sliced veggies.
6. Screw the lid on and it’s good to go.

To Eat
7. When you’re ready to enjoy it, boil around ½ litre of water and allow it to cool slightly. Add it to the pot so the water line sits about ¾ of the way up the jar. Shake the jar well and you may need to poke the miso a bit with a fork to smoosh out any lumps.
8. Pour it into a bowl or slurp it straight from the jar.

Notes and Tips
I like to use a 1 litre screw top kilner jar. You can make a smaller portion by using a ½ litre or a ¾ litre jar. A larger jar gives plenty of room for you to fill the pot with noodles and veggies and water – and still leave enough room for giving it a good shake to amalgamate the miso to form a broth.

Even if you don’t have time to make noodles yourself, you can now often buy premade noodles of all types in the supermarkets. If push comes to shove and you don’t have ten minutes to chop some veggies, you can even buy a bag of pre-cut stir fry veggies (peppers, broccoli, greens, beansprouts) to add to the miso and noodles in the jar.


Always test the strength of your chilli before adding it to the pot. My suggestion to use a whole chilli is based on using a mild one.
If I make this the night before to save time, it keeps fine in the refrigerator overnight. If you are taking this to the office, I’ve found this will keep well in a cool place for the duration of the morning, but you could refrigerate it if you are in a warm environment.
Never add boiling water to jar that has come straight from the refrigerator as the sudden temperature change could crack the glass – boiling water will also kill the good probiotics in your miso. Let your jar sit at room temperature for a bit and add warm water.

Like this pot noodle idea?
If you fancy more quick, easy and exciting ideas for raw food in 10 minutes or less, have a look at Nourish Online, the best kept culinary secret for making delicious low and no sugar meals in 10 minutes or less – just like this quick ramen pot noodle.