Per Person
Asian Chicken Pot Noodle
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.
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
- A handful of baby spinach
- Half a cooked chicken breast, shredded
- 2 tsp sesame seeds
- 1 tbsp chopped chives
- A 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.
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.