Noodle Pot

This is my first instructable. Inspired and adapted by a post by Kenji here http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html



Originally featured in Hugh Fearnley-Whittingstall's 'River Cottage Veg' it's a great idea for quick office lunches that can be made in bulk and are good to refrigerate for 5 days. I make mine on a Sunday evening and get them lined up for the week.

This example is for 2 pots so x2.5 for 5 days worth. It's also a vegetarian option so you can use chicken or beef to get some protein in there. I believe beef jerky is the best option as it sustains a better texture once the water has been added and lasts better when refrigerated.

For this example you'll need:

1x knorr curry flavour pot (you can use any sauce or concentrated stock here)

1 cup frozen peas

1 carrot (grated)

2 spring onions (scallions)

2 sheets dry noodles

Chillies

2x Kilner Jars

Dark Soy Sauce

Add half the flavour pot to each jar.

Grate the carrot and split between the jars. Add the chilli, sliced scallions and peas.

Boil a pan of water and add a touch of salt. Once boiling add the 2 sheets of noodles and cook for 4 mins.

Once cooked, drain the noodles in a colander.

Add as much soy sauce as required.

I love chillies and I use this grinder in all my cooking. It's got salt, pepper and bhut jolokia chillies - firey hot.

Add the noodles to the jar and seal it up!

Et voila - once you come to use them just add boiling water to the jar - leave enough space at the top to close the jar.

Let it sit for 3 mins and give it a shake to mix up the stock.

As nice as it looks in the jar I'll admit it's a nightmare to eat. There is a lot of water in this dish but the flavour is amazing.

I serve mine up in a dish and then blast them in the microwave for a minute as they cool quite quickly.

Enjoy!