The perfect pot noodle!

Now before you start thinking I'm about to tell you how to pour water into a shop bought pot noodle don't panic - this is focussed on how to make your own healthy (aka homemade) version. It's the most versatile lunch option I've found as well as being super tasty. Although it's not my prettiest creation it makes everyone in my office jealous. I've even had incredulous questions around whether I made this myself - the secret is that it's much easier than it looks and smells!

Homemade Pot Noodle

Instant rice noodles - I used MAMA Instant Rice Vermicelli Noodles
Miso paste - follow pack instructions but I like a good heaped teaspoon
Chinese chilli oil - I use Lee Kum Kee chiu chow chilli oil
Vegetables - anything will do here, I like mushrooms, spring onions, broccoli, pak choi but anything you've got in your fridge is worth adding
Silken tofu cut into chunks (you can use cooked chicken or prawns if you prefer)
Hot water
Optional extras - finely grated fresh ginger and garlic, tamari or soy sauce, sriracha chili sauce

It couldn't be easier to make, just chop whatever vegetables you're using into small bitesized pieces and put in a suitable container with your tofu and dry rice noodles, add the ginger and garlic at this point if using - you can also add the miso and chilli oil or keep them separate if you prefer.
Once you're ready to eat decant into a large bowl and top with boiling water to allow the noodles to soften - make sure you stir in all the miso paste to create your broth.
Depending on what vegetables you're using you might want to give it an extra boost in the microwave, I did this when I had broccoli but literally just for a minute or two.
Once it's hot adjust to taste - I tend to add a dash of tamari or soy sauce then top with a bit of sriracha for extra heat but this totally depends on your own taste.
As you can see from the picture below you end up with a nice big bowl of soup to keep you going on those days when things are so busy you find yourself eating at your desk!