Description
A quick, budget-friendly chicken vegetable pot noodle recipe that is nutritious and customizable for any meal.
Ingredients
Scale
- 2 cups egg or wheat noodles
- 1/2 cup cooked chicken, shredded
- 1 cup mixed vegetables (e.g., baby spinach, peas, shredded carrots)
- 2 tablespoons flavour paste (garlic, ginger, miso, sesame oil, hot chili paste, sugar, chicken stock)
- 4 cups chicken stock or hot water
- Fresh herbs (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Make the flavour paste by combining grated garlic, grated ginger, miso or soy sauce, sesame oil, and chili paste to a smooth paste.
- Prep a large mug or heatproof bowl by adding dry or par-cooked noodles, quick-cook vegetables, and any dry seasoning.
- Boil water and pour over the paste and noodles until the noodles are covered.
- Cover with a plate or lid and let steep for 3-5 minutes until the noodles and vegetables are cooked through.
- Stir thoroughly to distribute the paste, add fresh herbs and lime juice if desired, and enjoy!
Notes
Flavour is adjustable based on personal taste; consider varying the seasoning or adding different vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg