Ok I admit I haven’t had a ‘Pot Noodle’ for about 10 years and I’m pretty sure I wasn’t a huge fan when I did eat one, therefore it’s quite unfair of me to claim this recipe bears any kind of resemblance. However you do have to pour boiling water into a pot with courgette and carrot noodles in it so I’m pretty sure that is indeed a pot of noodles?
I love gorgeous lunches that are fun to put together, delicious to eat and nourishing for me and this recipe hits all 3 of these requirements. Courgette noodles have become fashionable in the past couple of years and for good reason. Naturally low in calories, courgettes are a good source of potassium helping with blood pressure along with vitamin C for immune boosting plus the skin is rich in soluble fibre slowing down your digestion and preventing constipation. If you’ve never been a fan of courgettes the traditional way, courgette noodles could be for you!
This is a recipe that you can easily bend to your personal tastes so have some fun coming up with your own pot noodle and let me know what you create via Twitter, Facebook or Instagram!
Homemade Pot Noodle (Coconut Curry Flavour)
200ml coconut milk
1 tbsp fresh coriander, finely chopped
1/2 tbsp organic miso paste
1/2 tbsp almond butter
1/2 tbsp curry powder
1/2 tsp chilli flakes
2 spring onions, diced into 1cm chunks
1 courgette, peeled with a julienne peeler* just to the seedy core
1 carrot, peeled with a julienne peeler*
3 leaves shredded Chinese lettuce or bok choi
3-4 broccoli florets, lightly steamed (I did these with dinner the night before and kept them in cold water in the fridge overnight)
6-8 sugar snap peas, lightly steamed (I did these with dinner the night before and kept them in cold water in the fridge overnight)
1 lime wedge to serve
1. Place the fresh coriander, miso paste, almond butter, curry powder and chilli flakes in the bottom of a medium sized Kilner jar
2. Pour in the coconut milk and give it a stir to combine all the ingredients, season lightly. (If you’re planning on taking this to work then leave the coconut milk and boiling water out and add just before eating making sure you stir well to combine the paste at the bottom)
3. Layer the courgette and carrot noodles on top of coconut mixture followed by the shredded Chinese lettuce. Top with the broccoli & sugar snap peas.
4. Pour boiling water up to the lettuce leaves – it should be around the same amount as the coconut milk so approx 200ml
5. Squeeze in the lime juice, give everything a good stir and serve immediately!
*I have stated a julienne peeler is needed in this recipe (and they are fantastic so I would recommend getting one as they are inexpensive and make ace courgette and carrot noodles) however using a normal peeler will still give you effective veggie ribbons that can be used instead.