How Much Time Have You Got?
There's no question that instant noodles are just that - instant. Making your own is not quite instant, but it's really very quick - less than five minutes to prepare - and can be much more tasty, if only because you can add exactly what you want to the mix.
We used to make them in kilner jars, but we are now converted to these re-useable pots. We often make up our pot noodles at home to take on a picnic so this lightweight option is ideal. We just need a flask of boiling water to pour over them when we are ready to eat and we have a delicious and - sometimes much-needed here in Scotland - HOT meal.
Here's a recipe from BBC Good Food to get you started, but you can really just use it as a guide. Chuck in whatever you fancy! These pots are also a great way to use up any odd vegetables that are lurking in the fridge in danger of being thrown out.
See how we brought this week's subject back to one of our core principles - avoiding food waste?
40 g dried rice or egg noodles, broken in half
half teaspoon yeast extract
1-2 teaspoons soy sauce
half a chilli, chopped
1 teaspoon finely chopped ginger
quarter of a courgette, thinly sliced
1 small carrot, sliced into ribbons with a vegetable peeler
25 g peas
25 g baby spinach leaves, roughly chopped
half a lime, zested and juiced
Put the noodles in the bottom of your pot then add all the other ingredients except the lime.
Pour over enough boiling water to just cover the ingredients
Put the lid back on, leave to soak for 10 mins then stir in the lime zest, juice and seasoning and serve immediately.