Posh Noodles in a Pot

For me this is the ultimate in convenience food, and if you manage to make your noodles in a cute kilner type jar like I do I guarantee that everyone will have food envy when they see them in the fridge!
Because you are in charge of what goes into them you can make them to your own taste.  They are super healthy, using mostly fresh or frozen veggies, and the odd item from a jar or tin.  Just check for added salt and sugar when buying anything in a tin or jar and try buy ones without.
I tend to make several portions for the week and just grab one when I want it, I would, however, recommend bringing the glass jar to room temperature or I find the whole thing cools a bit too quickly.
There are very few instructions to this; I tend to theme the pot to give it a bit of structure and so I’ve included some of my favourites, but you can really add whatever you want.  It can be vegan or vegetarian, just make sure everything is pre-cooked, and that the noodles you choose are suitable (must be cooked in 3 mins in boiling water).  They are also great for using up odd bits of veg or meat if you are just making one or two. I add a stock cube or sauce to mine, but again you don’t have to, but I like the extra depth of flavour.  If you don’t want your noodles to be too messy, don’t add too much water like my hubby who ended up with it splashed all over his laptop!  Finally make sure you try to layer the items that need warming closest to the noodles, so I always put my protein next to the noodles, then the denser veg, topped off with anything that I’m happy to eat raw.
 
Chinese Chicken Noodles – make as many as you can with what ingredients you have

• In the bottom of the container put a few splashes of soy sauce, teaspoon of sweet chilli sauce and a dash of sesame oil.
• Put one nest of noodles in the base of the jar.
• Add shredded cooked chicken (you can use leftovers, or from a pre-packed and flavoured cooked packet of chicken) Top with a mixture of veg, I like to use frozen soy beans, tinned baby sweetcorn, tinned mushrooms, tinned chopped water chestnuts, chopped spring onion
• If there is any room left and you have some squash in some baby spinach

This can be stored in the fridge for as long as the shelf life on the chicken (if you have cooked it then assume its okay for 4 days)
Remove from the fridge and bring to room temperature.  Boil the kettle and cover the noodles only with just boiled water. Re-seal and leave for 2 mins, shake vigorously and leave for another 1 minute before eating.

Chinese Style Noodles in a Pot

• Grate some ginger (or squeeze from a tube) and garlic to bottom of jar, a splash of fish sauce, teaspoon of coconut milk
• Put one nest of noodles in the base of each jar
• Add cooked frozen prawns or tofu
• Top with a mixture of veg, for this one I like frozen peas, tinned mushrooms, chopped spring onion, chopped chilli (as much as you dare!), coriander
• If there is any room left you can also squash in a bit of baby spinach (always a great way to top up our veg count for the day)

This can only be stored for a couple of days if you are using prawns, if you use tofu check the date, and veggie only versions can last as long as the veg looks okay, probably up to a week.
Remove from the fridge and bring to room temperature.  Boil the kettle and cover the noodles only with just boiled water. Re-seal and leave for 2 mins, shake vigorously and leave for another 1 minute before eating.
If you are feeling really posh you can sprinkle with peanuts before eating, giving an even more Thai version.
 
Simple Vegan Noodles – for days when you feel you need something simple and healthy, make as many as you can and store in the fridge

• In the bottom of a container crumple a good quality veg stock cube
• Put one nest of noodles in the base of the jar
• Top with a mixture of fresh, frozen or tinned veg, peas, soya/edamame beans, sweetcorn, spring onion or chives, and some baby spinach

As there are only veggies in this jar it can be stored for up to a week, it just depends on how long your spinach will last.
Remove from the fridge and bring to room temperature.  Boil the kettle and cover the noodles only with just boiled water. Re-seal and leave for 2 mins, shake vigorously and leave for another 1 minute before eating.

Prawn noodles in a pot

• In the bottom of the container put splash or two of your favourite chilli sauce and crumble in a chicken stock cube
• Put one nest of noodles in the base of the jar
• Add shredded cooked chicken (you can use leftovers, or from a pre-packed and flavoured cooked packet of chicken)
• Top with a mixture of veg from the fridge, freezer or cupboard, I always have peas, spring onions, chilli, grated carrot(as this is a spicy version) and cram in some baby spinach

The jars can be stored in the fridge for up to 4 days.
Remove from the fridge and bring to room temperature.  Boil the kettle and cover the noodles only with just boiled water. Re-seal and leave for 2 mins, shake vigorously and leave for another 1 minute before eating.

Spicy Pot of Noodles

• In the bottom of the container put half a teaspoon of tomato puree, crumble a chicken stock cube, grate a little parmesan into the jar
• Put one nest of egg noodles in the base of the jar
• Add chopped bacon or prosciutto, chopped baby tomatoes, peas, basil leaves, spring onion and cram in some baby spinach

These jars can be stored for up to a week as long as your veg will last that long.
Remove from the fridge and bring to room temperature.  Boil the kettle and cover the noodles only with just boiled water. Re-seal and leave for 2 mins, shake vigorously and leave for another 1 minute before eating.

I would be really interested to hear about your favourite combinations.