Quick Homemade Pot Noodle
It’s cold, damp, goodness knows what happened to Spring. We need warm comforting food like a quick homemade pot noodle; the next in my series on Real Fast Food.
This week I’ve taken a real step away from my comfort zone and recorded this recipe in real-time at my kitchen table. I’ve uploaded it to YouTube so that you can see that I’m not fibbing when it comes to homemade fast food.
At less than 50c per portion, per adult, quick homemade pot noodle is a fantastic value-for-money alternative to dialling the take away. There is also no fat, whatsoever in this recipe. If you leave out the soy sauce it is also gluten free.
Click below to play the video of me preparing it live, no breaks, all 1 take using my mobile phone. Just excuse my hoarseness as I’m a bit under the weather at the moment. If you’re not bothered you can skip the video and go straight to the recipe.
Ingredients (per person)
- 2 spring onions
- 1 peeled, topped and tailed carrot)
- 1 teaspoon ginger & garlic paste
- 1 teaspoon dark soy sauce
- Cupful vermicelli rice noodles
- Handful frozen sweetcorn
- Handful frozen peas
- Boiling water
Boil a kettle of water. Peel and chop the spring onions. Grate the carrot into a chunky shred.
Put the ginger and garlic paste into a large jar, followed by the soy sauce, noodles, peas, sweetcorn and grated carrot. Once the kettle has boiled pour over with hot water up to 3/4 level. Stir well.