Introduction: Noodle Pot

Picture of Noodle Pot

This is my first instructable. Inspired and adapted by a post by Kenji here http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html



Originally featured in Hugh Fearnley-Whittingstall's 'River Cottage Veg' it's a great idea for quick office lunches that can be made in bulk and are good to refrigerate for 5 days. I make mine on a Sunday evening and get them lined up for the week.

This example is for 2 pots so x2.5 for 5 days worth. It's also a vegetarian option so you can use chicken or beef to get some protein in there. I believe beef jerky is the best option as it sustains a better texture once the water has been added and lasts better when refrigerated.

Step 1: Ingedients

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For this example you'll need:

1x knorr curry flavour pot (you can use any sauce or concentrated stock here)

1 cup frozen peas

1 carrot (grated)

2 spring onions (scallions)

2 sheets dry noodles

Chillies

2x Kilner Jars

Dark Soy Sauce

Step 2: Sauce

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Add half the flavour pot to each jar.

Step 3: Veg

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Grate the carrot and split between the jars. Add the chilli, sliced scallions and peas.

Step 4: Cook Noodles

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Boil a pan of water and add a touch of salt. Once boiling add the 2 sheets of noodles and cook for 4 mins.

Step 5: Drain the Noodles

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Once cooked, drain the noodles in a colander.

Step 6: Soy Sauce

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Add as much soy sauce as required.

Step 7: Season

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I love chillies and I use this grinder in all my cooking. It's got salt, pepper and bhut jolokia chillies - firey hot.

Step 8: Voila!

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Add the noodles to the jar and seal it up!

Et voila - once you come to use them just add boiling water to the jar - leave enough space at the top to close the jar.

Let it sit for 3 mins and give it a shake to mix up the stock.

Step 9: Serve It Up

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As nice as it looks in the jar I'll admit it's a nightmare to eat. There is a lot of water in this dish but the flavour is amazing.

I serve mine up in a dish and then blast them in the microwave for a minute as they cool quite quickly.

Enjoy!

Comments

lindsaygii (author)2016-09-12

You don't need to pre-cook the noodles. I've done this with the
packet ramen noodles that say 'simmer for three minutes'. In fact, if
you add boiling water and seal in the jar for three minutes, they are
cooked anyway. Saves a whole step of faffing about, cleaning a pan AND
waiting for them to cool down!

dreamsofacryotank (author)2014-11-16

After cooking the noodles, I'd give a thermal shock by pouring cooled water while draining it. It stops the cooking process and keeps the texture perfect!

londobali (author)2014-10-14

This is such a great idea!
Much healthier than the instant ones (in cups or worse: styrofoams)
I think you could also make a dry version (or thicker soup) by keeping the soy sauce, chilli & concentrated stock in a separate container. Mix them in after draining the (was-) boiling water down to preferred level.
A little glass bottles / test tubes that fits in the jar would be perfect..

Thanks for sharing the idea!

DocNorton (author)londobali2014-10-15

I can't take credit for the idea only the Instructable

Deffo going to try less water next time...

londobali (author)DocNorton2014-10-20

Still, Thank for sharing the idea.. i wouldn't have found the original link myself.. :)

pattiemelt (author)2014-10-20

I work at home so I frequently cook up a big pot of lo mein or mai fun noodles to keep in the fridge to make meals through the week. But if/when I start working away from home again, I'll definitely be trying this idea. Great 'ible!

oululife (author)2014-10-15

Heh! Our local LIDL supermarket had same-size jars of paté, for €2.49. Good paté, but the jar was worth more! I got half-a-dozen.
Gotta try this, and as I'm a firm believer of the Flying Spaghetti monster, I'm pleased to see you have been touched by His Noodly Appendage!
RAMEN!

snoopindaweb (author)2014-10-14

When I lived near Marysville, Ca there was a Chinese food's store that got fresh noodles from San Francisco called Aha Ge Nomoto <====///= Sp. They come with a packet that tastes nothing like any Ramen stuff. It's really good. Yup. ~(:-})=> --- ]

DocNorton (author)snoopindaweb2014-10-15

If I'm over that way I'll give it a try :)

LesB (author)2014-10-14

Waiter, I'll have one of those!

DocNorton (author)LesB2014-10-15

One Noodle Pot for Les on table 2 please chef! :)

pawqon (author)2014-10-13

Amazing!!

DocNorton (author)pawqon2014-10-15

Thankyou :)

Lil_mojo (author)2014-10-14

could you use less water for a more saucey consistency?

DocNorton (author)Lil_mojo2014-10-15

I think that's what I'll do :)

ClareBS (author)2014-10-14

That looks great, your office mates would be jealous (as long as you didn't spill it down your shirt). Maybe you could use a straw, spoon and fork to make it manageable.

DocNorton (author)ClareBS2014-10-15

Haha it's a nightmare - I think I'll try the less water thing next time as suggested but to be fair it's like a spicy consomme so when you've finished the chunky bits you get a soup dessert :)

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