Asian Chicken Pot Noodle

Asian Chicken Pot Noodle

GLUTEN-FREE, DAIRY-FREE

This is a fun way to make a healthier version of the pot noodle. It’s a quick, portable lunch – so long as you can get access to some hot water to add. The ingredients I’ve included here are merely for inspiration; you can of course get creative with any vegetables and spices you have available, or swap the cooked chicken for cooked prawns to mix things up a bit.

per person

INGREDIENTS

2 tbsp coconut aminos or soy sauce if OK with gluten
1 tsp fish sauce
½ tsp honey
1 tsp sesame oil
1 carrot spiralled
daikon, 6cm spiralled (or other seasonal radish, or an extra carrot)
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


STEP-BY-STEP

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.


INGREDIENTS

2 tbsp coconut aminos or soy sauce if OK with gluten
1 tsp fish sauce
½ tsp honey
1 tsp sesame oil
1 carrot spiralled
daikon, 6cm spiralled (or other seasonal radish, or an extra carrot)
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


STEP-BY-STEP

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.