Posh Pot Noodle
Course: Lunch, DinnerCuisine: Education, Hospitality, Asian, Brain FoodDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
20
minutesIngredients
500 g 500 Rice noodles
400 g 400 Diced steamed chicken
500 g 500 Pre mixed vegetables
300 g 300 Broccoli
80 g 80 Essential Cuisine Miso Base
80 g 80 Essential Cuisine Aromatic Base
100 g 100 Black beans
1625 ml 1625 Water
375 ml 375 Coconut milk
Directions
- Defrost the pre-cooked chicken overnight.
- Finely slice the broccoli.
- Cook the rice noodles for 8 minutes in a pan of boiling water, then drain and set aside.
- In a large pan, mix the stock bases with water and coconut milk over a medium heat. Simmer for 10 minutes.
- In 16oz serving bowls, assemble the cooked noodles, raw veg and defrosted chicken.
- When ready to serve, keep the broth hot and ladle over the bowls of ingredients.
Notes
- Plant based swap: Use Quorn vegan mini fillets or tofu instead of chicken
