Recipe: DIY Pot Noodles with Variations (homemade instant noodles/ramen in a jar with video)

DIY POT NOODLES
"I first experimented with these when I was looking at ways to improve workday lunches. However, the concept works equally well as a fast and very satisfying supper. It's important to find the right kind of noodle - one that will soften nicely in boiling water from the kettle without the need for pan-cooking. I find flat, thin, quick-cooking egg noodles fit the bill very well. The "pot" should be covered once the water is added with this in mind, a sealable heatproof jar, such as a canning jar, is ideal."



FOR ONE SERVING:
1 nest of thin, quick-cooking egg noodles
1 teaspoon vegetable bouillon powder (or 1/4 vegetable stock cube)
A good pinch of brown sugar
1 small carrot, peeled and very thinly sliced or cut into fine julienne
3 or 4 green onions, trimmed and finely sliced
6 sugar snap peas, shredded (or a few frozen petite peas)
1 leaf of green cabbage (or a couple of leaves of bok choy, stalks removed, finely shredded)
1/2 teaspoon freshly grated ginger
1/2 garlic clove, grated
1/4 fresh red or green chile, seeded and finely chopped
TO SERVE:
Boiling water (as needed)
2 teaspoons soy sauce
Juice of 1/2 lime

Put all of the ingredients, except the soy sauce and lime juice, in a pint-sized glass jar. (May be refrigerated at this point to serve later.)

TO PREPARE AND SERVE:
Pour over boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8 to 10 minutes, stirring once or twice, then add soy sauce and lime juice to taste, and eat.

VARIATION:

CURRIED MUSHROOM POT NOODLES:
This works "instantly" with raw mushroom, and defrosted frozen peas; you call, of course, add other finely sliced or shredded cooked vegetables, too.

Mix 1/2 teaspoon cornstarch with 1 teaspoon curry powder, and put into a pint-sized glass jar along with:
A nest of thin, quick-cooking egg
3 or 4 thinly sliced mushrooms
1 tablespoon defrosted frozen peas
A finely grated small garlic clove
A finely grated 1/2-inch piece of ginger
About 1 ounce paneer (Indian cheese), if you can get hold of some.

Season with salt and pepper. (May be refrigerated at this point to serve later.)

TO PREPARE AND SERVE:
Pour over boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8 to 10 minutes, stirring once or twice, then eat.

Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: River Cottage Veg by Hugh Fearnley-Whittingstall