So the Hemsleys are doing it, the Londoner is doing it and they are even at it over at The River Cottage! Donna over at the blog A Cookbook Collection posted her take on the river cottage version over a year ago so I am a little late to this party (as usual)!

homemade pot noodles
Homemade Pot Noodles

Homemade pot noodles are one of those things that I have seen all over pinterest and have been dying to try out for a while. Truth be told while it looks pretty pinterest worthy in a glass jar, this noodle dish is probably better ‘cooked’ in the jar but then dumped out into a bowl where you can get the full benefit of the spicy aroma and more easily get your spoon in to slurp up the broth. I made this three times in one week, it’s salty, spicy, sweet and sour all at once and an ideal lunch as we move into the cooler months. Now I’ve made it and realise how easy it is to throw together I can see this being a regular.

homemade pot noodles
Homemade Pot Noodles

Ingredients wise, the fridge is your oyster, you can throw in whatever you have – this is great to use up excess veg – just be sure to get some leafy greens like cabbage or pak choi and some crunchy veg like carrots, peppers, mange tout or bean sprouts.I used shredded left over roast chicken here but you can use leftover beef or pork just as easily. To keep it veggie friendly I think some black beans could be nice in this in place of the meat.

The whole thing takes 10 minutes to assemble and 3 minutes to ‘cook’ in the boiling water. It definitely benefits from staying overnight in the fridge before adding the hot water and eating, it gives the flavours time to really develop.

homemade pot noodles
Homemade Pot Noodles

Rice vermicelli noodles are going to be a staple in my cupboard I think. 3 minutes in boiling water to a perfectly cooked noodle and wheat free to boot? I’ll take that! So say so long to the old pot noodle (if you’re brave enough to admit that you ever ate one) and hello to fresh, spicy, healthy and cheap homemade pot noodles.

Ingredients for Homemade Pot Noodles

Enough for 2 servings of flavour paste
2 Tsp Sesame Oil
3 Tbsp Soy Sauce (Tamari if gluten free)
1/2 tsp finely chopped ginger
1 Tsp Sriracha or other hot chilli sauce
Juice half a lime
2 cloves garlic
1 Tsp honey

To assemble per jar
50g Instant Vermicelli Noodles
1 Carrot Grated
Handful Cabbage, finely sliced
1 Spring Onion, finely sliced
1 Small Chilli finely sliced
Chicken or Other Meat, as much as you fancy eating
Fresh coriander, mint and basil, roughly chopped (add this to taste but I used about 1 Tbsp chopped coriander leaf and stalk and about half a Tbsp of each of the others)

Suggestions for serving
Add any or all of the following:
More chopped herbs, finely sliced spring onion, finely diced chilli, Tbsp of fish sauce, juice of 1/4 of a lime, chopped salted peanuts.


This really couldn’t be easier to put together. You can double the recipe for the paste, it should keep in the fridge in a sealed container for up to three days. Just mix all the paste ingredients together in a small jar.

Per homemade pot noodle serving you will want to layer as follows in a suitable sized container (kilner jars essential for instagram pics!):
3 Tbsp of paste at the bottom.
Your crunchy veg and green leaves on top of this. This allows the veg to really soak up the flavours of the paste if it sits overnight in the fridge.
On top of this layer your meat, followed by the noodles.
Finally, the chilli, spring onion and chopped herbs.

Seal until you are ready to eat. Then simply boil your kettle, fill the jar, give it a little swish to be sure the paste circulates around the noodles and leave to sit for at least 3 minutes. Add whatever toppings you have and slurp away to your hearts content.

homemade pot noodles

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