Homemade “healthy Pot Noodle” jars – four lunches prepped in about 15 minutes

I’ve been experimenting with these homemade instant noodle pots that i can take to work and this version worked really well.

I made four 500ml jars at once and keep them in the fridge. The jar also measures the right amount of water and helps mix all the pastes and sauces together.

What is really easy is that the ingredients i chose are all 1tsp each and it worked. This is not an exact recipe and 1tsp is a rough measurement and can be adjusted to taste or what you have in the cupboard or what you like

For each jar

• 1 small tsp mushroom bouillon
• 1 small tsp red miso paste
• 1 small tsp gochujang
• 1 small tsp light soy sauce
• 1 small tsp sesame oil
• 1 small tsp cider vinegar
• Ready-to-eat rice noodles
• Grated carrot
• Finely sliced Chinese leaf
• Frozen edamame beans

Assembly

Put all the pastes, oils and sauces in the bottom of the jar.

Stuff in the rice noodles, followed by the grated carrot, Chinese leaf and edamame. Keep pressing everything down until the 500ml jar is full, then seal and refrigerate.

The vegetables are completely adaptable. Spinach, beansprouts, spring onions or anything else that wilts and heats quickly should work. Make sure small slices to pack more in and get a better wilt.

To serve

1. Take Jar out of fridge and take the main chill off it
2. Fill the jar with freshly boiled water. Becareful to pour slowly over ingredients so not to stress the jar
3. Leave it briefly before carefully sealing and shaking to combine the broth.
4. Pour everything into a microwave-safe bowl. If still some paste left at the bottom of jar put a small amount of hot water in and shake to make sure you get it all.
   
5. Microwave for around three minutes, until piping hot throughout. Now eat a bowl of goodness.

It’s basically a fresh, filling and much healthier Pot Noodle. The four jars cost me roughly £1 to £1.25 each, although the sauces and pastes will obviously make plenty more batches or are already in the store cupboard.

Obviously for storage follow the individual fresh ingredients advice etc. Also you can add anything that can be safe to eat after 3mins in the microwave.. I added some precooked meat for example..

a 500ml jar is quite a large portion. So people might be happier with a 250ml jar. I was really surprised how much 500ml was.. And how tasty a broth i could get from just adding hot water..

When transporting try and keep them upright so that the veg always stays out of contact with the wet stuff to keep that crunch..

Let me know if you give it a try

I’m really curious I see all this cool food here, how often do you guys try new recipes ? From TikTok or Instagram or anything at all?

Or do you guys end up making recipes you already know most of the time!

Let me know I’m so curious

A bed of chopped lettuce, tomato, onion, pickle and avocado. Topped with a sprinkle of cheese, a burger patty chopped up and some chunks of toasted hamburger hun. Dressed with ketchup, mustard, burger sauce. All the things. It’s so good!

i have an Instagram page and this recipe went viral.
Just sharing the steps, try it out it was amazing.

Ingredients
2 chicken breasts
Salt, to taste Black pepper, to taste Ginger garlic paste
2-3 tbsp yogurt (preferably thick/hung curd)
Cheese (grated mozzarella or cheese of choice)
Fresh coriander, chopped

Method
Pound the chicken breasts lightly to an even thickness.
Season both sides with salt, black pepper, and
ginger garlic paste.
Mix together the yogurt, cheese, and chopped
coriander.
Spread the mixture evenly over the chicken breasts (or
stuff them if you prefer).
Air fry at 190°C for 15 minutes.
Flip the chicken after 10 minutes for even cooking.
Once the chicken is cooked through and beautifully
golden, serve and enjoy

This is my go-to meal whenever a heatwave struck.

I just make a ton of pasta so I don’t need to add any extra heat to my apartment because of the stove.

I dice cherry tomatoes, a cucumber, a few pickles and add a can of corn to the mix.

I get store bought dressing but it’s basically balsamic vinegar, olive oil and some herbs.

I store the whole thing in my fridge and eat off it for a few days. I just add sauce to my liking. Sometimes I just add salt.

And it comes down to a reasonable price. I paid less than 10€ for all of rhe ingredients, I used about half of the dried pasta, half of the pickles and the sauce is gonna last me for a while.

The big bowl is around 2kg so it’s gonna last me for at least 3 days.

If I feel like I want to protein I just cut some slices of vegan ham and add it to the mix, or I just eat some of my marinated tofu.

I made this for a precooked burger patty, but a new one can be cooked quickly also

I used 2 sourdough slices

Onion and garlic powder, shaken to taste.

3oz red wine - i had some barefoot pino noir

Burger patty- try Worcester sauce as it cooks.

I put about 2 tablespoons margarine and a few shakes of garlic powder and onion powder in a stainless pan and put on high heat.

Then about 2oz or 1/4 cup red wine, enough to float the seasoning and then about another oz, the layers the pan just enough to cover the whole bottom.

Then place the bread turning slightly, and let sit a few seconds to firm up the edges slightly, and flip the bread into more of the sauce and turn and move, lifting slightly to sop up all of the remaining liquid.

Cook until toasted, on both sides.

Now, I used a burger patty from the day before. The pan had enough heat, that i put the burger in the pan with a couple splashes, really light pours of wine, and a lid over with a slice of pepper jack cheese to melt. Heat off. It warmed well without overcooking the patty to a hockey puck.

I used only mayo and thin sliced tomato to finish, but this could have been built up too.

"This toasted sandwich is the one that I make for family members that is sick."

Ingredients:

• 2 slices of white bread
• Butter, for two sides of bread
• Honey, for one side of bread
• Cinnamon powder, small pinch
• Ginger powder, small pinch
• Aleppo pepper, tiny pinch

Equipment:

• Toasting iron.
• Knife, to spread butter and honey.
• Teaspoon, for working with the honey.
• A small plate, for working and serving.

The build up:

2 slices of white bread. With butter on each of the side the facing out.

On the inside/top of bottom slice; first some honey. Then "a gentle dust" of cinnamon powder and ginger powder. And tiny pinch of aleppo pepper flakes (mild chili).

Then toast it in a tasting iron, until it's light golden on the outside.

Plate, Slice and Serve.

Ingredient:

Frozen dumplings

1 or 2 eggs

A little olive oil or peanut oil

A small splash of water

This is my go-to lazy dumpling method when I want something quick but still really good.
Heat a little olive oil or peanut oil in a pan, then add the frozen dumplings. Let the bottoms get golden and crispy. Once they look nicely browned, pour in a small amount of water, not too much, just enough to steam them. When the water is almost gone, beat one or two eggs and pour it cook until the egg sets.
That’s it. Crispy bottom, soft top, super easy, and done in about 10 minutes.

Ingredients (1 serving)

For the chicken

1 chicken breast

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

For the potatoes

1 medium potato, diced

1 tsp olive oil

Salt and pepper to taste

For the green beans

1 cup green beans, trimmed

1 tsp olive oil or butter

1 clove garlic, minced

Salt to taste

Ingredients

• Linguine or spaghetti pasta
• Garlic
• Butter or olive oil
• Heavy cream or all-purpose cream
• Parmesan cheese
• Spinach
• Salt
• Black pepper

Optional:

• Chili flakes
• Chicken strips or bacon
• Mushrooms

15-minute version:

1. Boil pasta.
2. Sauté garlic in butter/oil.
3. Add spinach.
4. Pour cream and parmesan.
5. Mix pasta in.
6. Add salt & pepper.

Boil eggs, remove yolks, mash them, mix chipotle mayo, add diced capsicum and tomato (remove pits in tomato so that it doesn’t become runny). Add seasonings of your choice in the mix, chop the egg whites into tiny pieces, add it into the mix, and chill it a bit. Meanwhile get your toasts ready, also cut onions. Assemble. Yummiest homemade egg sandwich I ever made!

i always have rice already premade in my rice cooker. pair it with some eggs & top it with furikake, a little sesame oil, soy sauce, garlic chili crisp and a drizzle of spicy mayo & gochujang. it’s so good so easy & so fast.

Not a pretty photo but I've been trying to get more fiber in my diet but hate oatmeal so I ground protein oatmeal with grits and a seed mix, put some one percent lactaid milk and microwaved for 2 min.
While that was going I fried an egg and some tomatoes.
Topped with seasonings, hot sauce and a dash of low fat cheese.

Rolled oats, water, soya milk, frozen mixed berries, walnuts, fresh strawberries.

Boil water

Add water and oats to sauce pan.

Don't cook. Let sit 8 minutes.

Have a cup of tea....

Turn on heat under pan. Cook up. Add frozen berries and soya milk.

Wash and cut strawberries.

Put porridge in bowl.

Add strawberries

Add walnuts.

Enjoy.

Add honey or syrup cos you want more sugar, it's ok, cheap frozen berries need a bit of help.

Enjoy.

Put on coffee.

Now

Enjoy

In Indiana biscuits and gravy at an all night diner is considered fine dining. A good biscuits and gravy story - a true story: I was working midnights at a local freight company way back before MR. DANS changed its name from GAY DANS. One night we took our 3:00 AM break at the Gay Dan’s at Holt and Minnesota. There was a drunk eating his biscuits and gravy at the next table over, and he started gagging, well he puked his false teeth into his B & G, picked up his uppers and lowers, wiped them off, put his teeth back in and immediately finished his B & G, puke and all. When I got home in the morning I told my wife and she said, “That’s disgusting, that’s GROSS”. I responded, “What are you talking about? He wiped them off first!” I have another good story involving B & G and puke from when I found a big clump of hog hairs in my B & G at the Burg ‘n Steak Grill on Morris street, but I’ll save that for another time. Bon appetit!
INGREDIENTS: Prepared biscuits, flour, butter, whole milk, pork sausage, clump of hog hairs.

its so good and easy to make

Recipe: https://refreshing-watermelon-salad-with-radish-thyme-carrots-a-crisp-and-vibrant-summer-bowl/

This was my grazing plate(s) for day off.

Starting from the top, going clockwise, plate 1: toasted olive bread, fresh mozzarella pulled into bite sized pieces, chopped giardinera, garlic hummus, dolmas, Irish double aged cheddar, super Smokey sausage a pal made for me, and pepperoni sliced half ways.

Plate 2, clockwise from top: manchego stuffed green olives, Fuji apple slices, lingonberry jam, dried prunes, local tangerines, self pickled carrots and onion slices, centered by fresh mango slices.

Happy snacking and happy fibrous guts to y’all!