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
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.