Not Pot Noodle

A fresh ingredient version of the popular UK snack, significantly more filling and flavourful.

Prep Time

15 mins

Cook Time

15 mins

Servings

3 people

Ingredients

• 1 chicken breast
• 1 tsp cornflour
• 1/4 tsp salt
• 1/4 tsp Worcester sauce
• 1 tsp cider vinegar
• 1 tbsp oil
• 6 mushrooms
• 1/2 cup peas
• 1/2 cup sweetcorn
• 2 spring onions
• 2 tsp crispy dried onions
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 packets plain noodles
• 1 chicken stock cube
• 600ml water
• 1/4 tsp 5 spice
• 1/4 tsp oregano
• 1 tsp light soy sauce
• 3 cashew nuts
• 3 sprigs fresh thyme

Method

Step 1: Prep Chicken

Chop the chicken into small pieces. Add the cornflour, salt, Worcester sauce and cider vinegar. Stir until the chicken is evenly coated.

Step 2: Fry Chicken

Fry the chicken in the oil on a medium heat until browned.

Step 3: Add Mushrooms

Finely chop the mushroom and add to chicken. Cook for a few minutes until the mushrooms are soft.

Step 4: Add Veg

Stir in the peas and corn and reduce to a low heat.

Step 5: Prepare Noodles

Meanwhile, boil the water and add stock cube. Add the plain noodles (without the flavouring sachets) and soak for 5 minutes.

Step 6: Season Chicken

Add the spring onions, crispy dried onions, black pepper, garlic powder, 5 spice, oregano and light soy sauce to the chicken.

Step 7: Combine

Stir in the noodles. Turn up the heat to medium to heat through.

Step 8: Serve

Serve in bowls. Sprinkle with chopped cashews and a fresh thyme garnish.

Alternatives

The chicken can be replaced with Quorn or chestnut mushrooms to make the dish Vegan. The meal is dairy-free and you can use gluten-free noodles if required. Omit the cashews and thyme for a more original taste.