There's a certain lure in a pot noodle. It has fuelled many a student in the past, and will fuel plenty of students in the future. The trouble is we all know we are not downing goodness when we are scoffing down the fake carrots. However, do you ever wonder whether there is a healthier alternative? What if the alternative pot noodle was cheaper, healthier, and quicker to make than walking to the shop and back? Master this and you won't need your degree to prove to your mates that you're a genius!
At less than 50c per portion, a quick homemade pot noodle is a fantastic value-for-money alternative to picking up a plastic cup with dried stodge inside. There is also no fat, whatsoever in this recipe. If you leave out the soy sauce it is also gluten free and low-salt.
Click below to play the video of me preparing it live, no breaks, all 1 take using my mobile phone. If you’re not bothered you can skip the video and go straight to the recipe.
Ingredients (per person)
- 2 spring onions
- 1 peeled, topped and tailed carrot)
- 1 teaspoon ginger & garlic paste
- 1 teaspoon dark soy sauce
- Cupful vermicelli rice noodles
- Handful frozen sweetcorn
- Handful frozen peas
- Boiling water
Boil a kettle of water. Peel and chop the spring onions. Grate the carrot into a chunky shred.
Put the ginger and garlic paste into a large jar, followed by the soy sauce, noodles, peas, sweetcorn and grated carrot. Once the kettle has boiled pour over with hot water up to 3/4 level. Stir well.
Loosely cover the jar using the lid for 30 seconds. If you wanted to add protein you could add in shredded omelette, leftover roast chicken, ham, fresh beans etc at this point. Serve & enjoy!
This clever little recipe comes thanks to the lovely folks over at wholesomeireland.com.
Along with recipes wholesomeireland.com does a weekly round-up of the special offers across Ireland's supermarkets. It's so helpful when you are eating on a budget by helping you make the most of your time, money and diet!