I used to love instant noodle pots. You know, those artificial noodle pots with dehydrated vegetables. Yeah, doesn’t sound very appetizing and I haven’t had one of those in several years. That was until I came across homemade instant noodles pots and I knew I had to try them! I started trying them out for dinner and that was pretty good. But it wasn’t until last year that I saw other people make them for lunch on-the-go, genius!
They are quick, easy and very healthy (although this depends on what you put into it). When you are ready to eat them, all you have to do is pour hot water over it, how easy is that!? You can even prepare a few pots in the beginning of the week and put them in the fridge for easy and healthy lunches, the ultimate meal prep! The noodles and vegetables are prepared and added to the pot, but because they are not covered in liquid, they stay fresh and crisp. When you take it with you in the morning, you just open the pot during your lunch break and pour over the hot water, all the flavours and ingredients get mixed together and this is the moment it becomes a true noodle soup!
You can basically mix and match the ingredients with whatever you have in the fridge or your cupboards (leftover vegetables, tofu, herbs etc.). We used a mix of mushrooms, cabbage, carrot and cucumber and went for a base with miso. The base for these noodle pots is pretty important because it brings all the flavours together, you can, for example also use a curry paste or just a bouillon if you are not a fan of miso.
When it comes to the noodles, you can use any kind you have in your pantry or like. In this recipe we used thin rice noodles, because they only need to soak for a short amount of time in the hot water, before they are done. If you want to use noodles that require actual cooking before you eat them, go ahead, but cook them before you add them to the pot or you are stuck with raw noodles at lunch time. Leftover spaghetti or noodles are also an excellent choice since they don’t require cooking!
Instant miso noodle pots
for 1
2 tsp miso paste (if you don’t want to buy miso you can substitute this with half a vegetable stock cube or a bit of powder)
2 tsp Sriracha sauce (or hot chili sauce)
1 cm grated ginger
1 tsp roasted sesame seeds
1 tsp soy sauce
4 mushrooms, thinly sliced
1 cabbage leaf, thinly sliced
1 carrot, thinly sliced
⅕ cucumber, thinly sliced
100 gram instant noodles (rice noodles), raw
5 cilantro sprigs
¼ lime
Mix the miso paste with the Sriracha, grated ginger, sesame seeds and the soy sauce and add this to a container (we used a glass pot, because they are completely sealed and can handle boiling temperatures). Add all the vegetables, noodles and put the cilantro and lime on top.
When you are ready to eat, take out the lime and cilantro. Boil some water and add enough to cover the noodles (about 300 ml) and let them soak until they are soft and ready to eat. Add the cilantro and lime juice for flavour.
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