Homemade Chinese chicken and mushroom pot noodle (Slimming World friendly)



I have seen similar things like this all over the internet so thought would have a go and see if I could make one Slimming World friendly. You can vary the vegetables and meat (or no meat at all) in these but it's important to remember that the contents are only in the jar for about five minutes so they barely cook so no big pieces of vegetables or they will just stay raw. I used spring onions and mushrooms as they take very little cooking and of course any meat you use does have to be precooked.

These are great to take to work and you know exactly whats in it no additional E numbers and all you need is a kettle for boiling water. I made these in a glass jar but it might be easier if taking it out and about to make it in a screw top plastic tub or even one of those soup cups you can buy to use in a microwave.




Homemade Chinese chicken and mushroom pot noodle (Slimming World friendly)

100g fine egg noodles
1 tbsp oyster sauce
1/2 spring onion (sliced)
3 white button mushrooms (sliced)
1/2 chicken oxo (crumbled) or 1/2 tsp stock powder
2oz chopped cooked chicken
soy sauce to taste


Take a heatproof glass jar I used one that previously had some pickles in you need a jar slightly larger than a jam jar but a jam jar would be ok too it will just need a little less ingredients.

Place the crumbled oxo and oyster sauce in the bottom of the jar and then layer the dry noodles (probably need to break them up a bit). Add the spring onion, mushroom and lastly the chicken.

When ready to make this simply add boiling water to the jar about 3/4 of the way up then replace the lid and leave to stand for 5 minutes. Stir very well for a couple of minutes you need to make sure you get your fork right to the bottom of the jar so the sauce is incorporated then taste. I like to add a little soy sauce then but some prefer it as it is.

Syn free and serves 1




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