Looking for a super speedy, warming lunch packed with flavour? These yummy pots of goodness are simple to throw together and are the perfect way to use up veggies and other ingredients that might be lurking in your cupboards and way better for you than certain dehydrated ready-made noodle pots! The ginger, garlic and chilli in this recipe combine to give you a punchy anti-inflammatory boost and keep infections at bay.
Make a change – there’s no end to the different combinations of ingredients you can use in these pots. Try cooked prawns, crab, duck, nuts or tofu as alterative proteins. Throw in courgette, kale, peppers or frozen peas if you have those in your fridge. What else can you find in the cupboard? Curry paste, fish sauce, tom yum paste, tamarind sauce and coconut cream also work well as flavourings.
(those in bold available at Carpenters Nursery)
5mm piece of root ginger, peeled & grated
1 small garlic clove, chopped
½ small red chilli, deseeded and finely chopped
1 tbsp soy sauce or tamari
1 tsp honey
50g dried brown rice vermicelli noodles
1 handful of shredded cooked chicken
1 handful of small broccoli florets
1 small carrot, thinly sliced
3 mushrooms, thinly sliced
½ tbsp toasted sesame seeds (for an optional topping)
- Add all the ingredients (in the order listed) to a 500ml sealable jar or heatproof pot, apart from the optional topping. Put in the fridge.
- Remove from the fridge 30 minutes before you are ready to eat so the pot comes to room temperature.
- Pour boiling water to just cover the ingredients, and quickly seal. Give the jar a good shake and leave for 3-4 minutes. Stir well and add the topping, if you like.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.