Homemade Pot Noodle

Homemade Pot Noodle

January is a long month; if you’re trying to save on your lunch expenses you might want to consider bringing this homemade pot noodle to work!

At less than 50c per portion, per adult, quick homemade pot noodle is a fantastic value-for-money alternative to dialling the take away.  There is also no fat, whatsoever in this recipe. If you leave out the soy sauce it is also gluten free.

Click below to play the video of me (Caitriona) preparing it live, no breaks, all 1 take using my mobile phone. Just excuse my hoarseness as I’m a bit under the weather at the moment. If you’re not bothered you can skip the video and go straight to the recipe.

Ingredients (per person)

  • 2 spring onions
  • 1 peeled, topped and tailed carrot)
  • 1 teaspoon ginger & garlic paste
  • 1 teaspoon dark soy sauce
  • Cupful vermicelli rice noodles
  • Handful frozen sweetcorn
  • Handful frozen peas
  • Boiling water


Boil a kettle of water. Peel and chop the spring onions. Grate the carrot into a chunky shred.

Put the ginger and garlic paste into a large jar, followed by the soy sauce, noodles, peas, sweetcorn and grated carrot. Once the kettle has boiled pour over with hot water up to 3/4 level. Stir well.

Loosely cover the jar using the lid for 30 seconds. If you wanted to add protein you could add in shredded omelette, leftover roast chicken, ham, fresh beans etc at this point. Serve & enjoy!

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