Home Made Healthy Pot Noodle

Last week I started exercising and eating healthy(ish). I often struggle at lunchtimes with knowing what to eat that doesn't involve too much prep, and just grab a few crispbreads, which don't tend to be very filling. I decided to get organised and chop some veggies ready for lunches for a few days, as well as precooking some noodles and chick peas.

I had seen a Hugh Fearnley-Whittingstall show a few days previously where he had made his own pot noodles. I wondered if I could do something similar that could be prepared in advance and eaten at home or at work, but healthy at the same time.

I had some sachets of Miso soup in the cupboard, which to be honest, I'm not very keen on just on it's own but they came in handy for my pot noodle.

Firstly I took a little of each of my vegetables, chick peas and noodles and added them to a travel mug.

   

I then squeezed the sachet of Miso on the top and poured boiling water onto it, and stirred. Hey presto, a pot noodle in an instant!

If your veggies and noodles have come straight from the fridge you might want to warm them up a little in the microwave but I found that room temperature ingredients produced a noodle soup that was just right.