Wade Murphy showed us how to make a 'packed lunch alternative' on Today with Maura and Daithi. All you need to do is add boiling water - a healthy pot noodle on the go!
Ingredients
Base Paste:
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon grated fresh ginger
- 1/2 clove garlic, finely chopped
- 1/2 teaspoon caster sugar
- juice of 1/2 lime
- 1/2 teaspoon of thai curry paste
Pot Filling:
- 50 g dried noodles (preferably vermicelli, the thinner the quicker the cooking time)
- 1 scallion, sliced thinly
- 3 sugar snap peas, thinly sliced
- 1/2 breast of cooked chicken, torn into bite sized pieces
- 2 shitake mushrooms, thinly sliced
To Finish:
- Sprig of coriander
- 1/2 teaspoon toasted sesame seeds
- Pre bought crispy fried onions
- 1/2 teaspoon toasted peanuts, roughly chopped
- 300 mls boiling water
Method
Base Paste:
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon grated fresh ginger
- 1/2 clove garlic, finely chopped
- 1/2 teaspoon caster sugar
- juice of 1/2 lime
- 1/2 teaspoon of thai curry paste
Pot Filling:
- 50 g dried noodles (preferably vermicelli, the thinner the quicker the cooking time)
- 1 scallion, sliced thinly
- 3 sugar snap peas, thinly sliced
- 1/2 breast of cooked chicken, torn into bite sized pieces
- 2 shitake mushrooms, thinly sliced
To Finish:
- Sprig of coriander
- 1/2 teaspoon toasted sesame seeds
- Pre bought crispy fried onions
- 1/2 teaspoon toasted peanuts, roughly chopped
- 300 mls boiling water
Method:
- Mix your base paste and put a tablespoon at the bottom of your jar, jug, mug or whatever receptacle you choose to use.
- Put noodles into the jar
- Then all the other ingredients.
- Boil the kettle
- Pour 300 mls of boiling water on top, give a very quick stir.
- Seal/close the lid and leave to stand for 3 to 5 minutes (or longer if the noodle instructions say so)
- Open lid and stir
- Then add all the other finish ingredients
- Enjoy and happy cooking
