Proper pot noodle

Name: Proper pot noodle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1/3 cup (105g) white (shiro) miso paste; 10g dried porcini mushrooms, finely chopped; 2 tsp finely grated ginger; 1 long red chilli, seeds removed, finely chopped; 100g sugar snap peas, halved lengthways; 1 bunch bok choy, trimmed, cut into wedges; 200g fresh mushrooms (we used shiitake, oyster and enoki), sliced, smaller ones left whole; 2 spring onions, sliced; 100g rice noodles or vermicelli; 1 lime, halved; 1/2 bunch coriander, leaves picked; Soy sauce and chilli oil, to serve

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 01, 2017

Great as a work lunch or an easy go-to dinner option at home, these pot noodles are sure to please.

1/3 cup (105g) white (shiro) miso paste
10g dried porcini mushrooms, finely chopped
2 tsp finely grated ginger
1 long red chilli, seeds removed, finely chopped
100g sugar snap peas, halved lengthways
1 bunch bok choy, trimmed, cut into wedges
200g fresh mushrooms (we used shiitake, oyster and enoki), sliced, smaller ones left whole
2 spring onions, sliced
100g rice noodles or vermicelli
1 lime, halved
1/2 bunch coriander, leaves picked
Soy sauce and chilli oil, to serve

Method

1.

Divide the miso and dried mushroom between your jars. Add the ginger, chilli and 2 tbs hot water to each jar and stir to combine.
2.

Add the peas, bok choy, fresh mushroom, onion and noodles in layers.
3.

When you are ready to eat, pour 300ml boiling water into each jar. Seal with a lid and set aside for 15 minutes or until the noodles are cooked.
4.

Stir to combine, then finish with lime halves and coriander leaves. Season with soy sauce and chilli oil to serve.