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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