Asian Chicken Pot Noodle Recipe
Photo by Emma Goodwin
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.

  • 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

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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