As a Doula travelling around London on a daily basis it can be hard to work out what to have for lunch, however I am delighted to say that my discovery of this deliciously healthy pot noodle hits all of the right spots. It is super simple to create, it is portable, and as you can see it looks beautiful.
So to create this amazing pot noodle, first of all you will need four 500ml heat-proof jars i.e. Kilner ones, then the ingredients you will need to gather are:
Ingredients ~ (serves 4)
4 hard-boiled eggs (ideally organic or at least free range to ensure we have happy chickens)
1 tablespoon tom yum paste
40g dried rice vermicelli noodles (did you know vermicelli means Angel Hair)
Some long strips of ginger (anywhere between 2 and 6 5cm strips are good)
4 kaffir lime leaves (fresh is great, but I use dried)
8 – 12 Cherry tomatoes
A good handful of bean sprouts
1 red chilli, thinly sliced
1 lime, quartered
1.5 litres of boiling water (you could use Veggie stock)
So basically you gather together all of your ingredients (apart from the boiling water) and divide them between the four jars, and at this point you can put them in the fridge to save for later on in the week. Once you are ready to munch your way through your deliciously healthy pot noodle just add the hot water wait for about6 minutes (or until the noodles are soft) and enjoy.