Introducing my take on the iconic Pot Noodle, a part of British culture since 1977 and selling at the rate of 240 every minute – if you believe Amazon! Here I’ve AIP-fied (and certainly healthy-fied) the original because firstly, everyone needs a quick fast food dish up their sleeve and secondly the original ingredients are dubious to say the least.
I have to admit the “real ones” are pretty tasty, in an MSG-addictive kinda way and if you’re looking for super fast food a Pot Noodle is pretty much going to tick most of your boxes. Because they’re dehydrated, all you need do is stock up on a job lot and stash them in your cupboard, with just a kettle and fork on standby.
However, my version gets its flavour enhancers from real food. Fresh veggies with additives such as coconut aminos, ginger, fish sauce and fresh herbs – now they really are the real deal!
Make up a batch and keep in the fridge until needed – be that for your work lunch box, or to grab a bite on your return. Simple, straightforward, always tasty – and very fast food!
AIP Pot Noodle
Serves 2-3
Print the recipe here!
2 tbsp coconut aminos
1+1/2 tsp fish sauce
2 tbsp lime juice
2 large cloves garlic, minced
1 inch piece fresh ginger, grated
1 zucchini – spiralised
2 salad onions, sliced on diagonal
2 large French (or other) radishes, thinly sliced
1 carrot, peeled and cut into julienne slices
handful leftover meat, such as roast chicken, shredded
700 ml chicken bone broth (3 cups)
1 cup chopped cilantro
Mix the coconut aminos, fish sauce, lime juice, garlic and ginger in a large bowl. Add the vegetables and chicken, and toss well to coat.
Transfer to 2-3 large jars or containers and cover with a well fitting lid. Refrigerate for until needed, up to 3 days.
Heat the broth in a medium pan and put into a flask to keep hot.
When you want to eat, pour the broth over the soup ingredients and allow to stand for 5 minutes or until the zucchini has softened and the chicken pieces are hot. Stir in the cilantro and eat immediately.
This looks great, Kate! I can see this being my quick meal this winter!!
Hey Marusha! I hope you enjoy it – everyone loved it here!
x
How cooked are the vegetables? It seems like they’d be more uncooked?
They’re tender if you thinly slice/spiralise them and your broth is nice and hot.
I love this idea! This is definitely a must make recipe. Can you tell me where you bought the jars? Thank you.
Yes, they’re made by Weck and you can get them here.
This looks so delish! How big are your cups? Where did you get them?
They’re 1/2 litre, made by Weck. Here they are.