It's easy to prepare this Japanese-inspired homemade pot noodle in containers ahead of time. Just add boiling water and an egg when you are ready to eat.
2 people made this
85g rice noodles
60g cooked chicken, diced
40g diced pak choi
40g grated carrot
1 tablespoon chopped spring onion
1 teaspoon dashi stock granules
1 teaspoon nutritional yeast flakes
1 teaspoon grated fresh ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon chilli flakes, or more to taste
1 tablespoon tamari soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon gluten-free miso paste
350ml boiling water
Method Prep:20min › Extra time:3min soaking › Ready in:23min
Combine rice noodles, chicken, pak choi, carrot, spring onion, dashi, nutritional yeast, ginger, black pepper, white pepper and chilli flakes in a large, portable contaier with a lid.
Combine tamari, sesame oil and miso paste in a small, portable container. Cover and shake until combined.
Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.