Chicken and Mushroom Noodle Pot
This flavour-packed pot is easy to prepare and cook in a microwave on the go at the office. We used flat rice noodles, but you can use Vermicelli if you wish. You can mix and match the flavours using different vegetables, meat, and spices.
Credited to: Coeliac UK
Kcal: 252.8
Difficulty: Pretty easy
Serves 2
5 mins prep
3 mins cooking time
Ingredients
For the flavour boost (2 pots):
- 1tsp sesame oil
- 1tsp cornflour
- pinch of Chinese five spice
- pinch of chilli flakes (optional)
- juice from 1/8 of a lime
- 1 gluten free stock cube*
Per pot:
- 50g dried rice noodles*
- 2 mushrooms, sliced
- handful of kale
- 2tbsp cooked chicken, finely shredded
- 300ml boiling water from the kettle
Notes: *Check Coeliac UK's Food and Drink Information for suitable products.
Method
- Mix all the ingredients for your flavour boost and divide into two.
- For the noodle pot, place a portion of your flavour boost into a pot. Add the rice noodles, kale, mushrooms, and chicken. Cover and refrigerate until you are ready to make and eat.
- To prepare, pour 300ml boiling water into the pot. Then microwave for 3 mins (or longer if the noodle instructions suggest so) and stir before serving.
Nutritional information per serving
Kcal
252.8
Fat
4g
Carbs
45.1g
Protein
8.1g
Fibre
1.3g
Sugars
1g
