Recipes

Heart-Smart Noodle Pot

This DIY Noodle Pot is a budget-friendly, heart-healthy variation on the classic instant noodle – perfect for students (and anybody else!) who want quick, tasty meals without the salt overload. Packed with fibre-rich brown rice noodles and colourful veg, it’s ready in minutes and easy to prep ahead. Coming in at about 70p per portion, it’s a smarter way to fuel long days (and nights) on campus.

Method

1. Begin by getting the veggies ready. Grate the carrot, finely slice the spring onion and red pepper and peel and mince the garlic.
2. Boil a kettle and pour water over the peas to thaw. Drain and rinse the chickpeas.
3. Take 2 medium sized, heat safe jars or food containers and add ½ the stock cube, garlic, soy sauce, and sesame oil to each. Add the chilli flakes at this point if you are using them.
4. Next add ½ the rice noodles and ½ the veggies in this order – peas, chickpeas, carrot, red pepper and spring onion.
5. When you are ready to eat add 300ml of boiling water to each container, stir and cover for 10 minutes. Stir again and enjoy! Important note – never pour boiling water into cold glass, warm it up gradually under the tap before pouring boiling water in.