Asian Chicken Pot Noodle

Asian Chicken Pot Noodle

This is a fun way to make a healthier version of the often not-so-healthy pot noodle. These are great to take with you on trips or when you need to have a quick, portable lunch, so long as you can get access to some hot water to add. It’s a wonderfully healthy and quick way to enjoy a really fresh and tasty soup. Plus, they can be made in advance. The ingredients I’ve included in mine here are merely for inspiration; you can of course get creative with any vegetables and spices you have available.

You’ll Need (Serves 1)

  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • ½ tsp honey
  • 1 tsp sesame oil
  • daikon, 6cm spiralled (or other seasonal radish)
  • 1 carrot spiralled
  • ½ red onion spiralled on large setting
  • handful of baby spinach
  • half a cooked chicken breast, shredded
  • 2 tsp sesame seeds
  • 1 tbsp chopped chives
  • good squeeze of lime juice, to taste
  • 1 red chilli, sliced – optional

How to make:

Place the ingredients in the order listed into a Kilner or other heatproof jar, with lid. Cover with boiling water, give a gentle stir so the honey melts and enjoy. This can be taken into work without the water and just add later for lunch.

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This recipe has been created in association with KENWOOD for the launch of the UK’s first Electric Spiralizer (£49.99). BUY HERE.
Happy Spiralizing!

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