This Homemade Pot Noodle post was originally published in 2012 and has been newly updated for 2024.
One of our favourite staple meals or snacks for when the girls get home from school is our Homemade Pot Noodles. We’ve made this Healthy Homemade Pot Noodle Recipe hundreds of times when the girls bring unexpected friends home for a play date.
We’ve all had moments when we’ve been tempted to reach for instant noodles in a pot. There’s no denying that they are really handy in a rush when you are faced with really hungry children or need something to eat on the go. So why make your own?
Why you will find this Homemade Pot Noodle Recipe useful
Really tasty – This noodle dish is nowhere near as bland as putting chicken nuggets and chips in the oven!
Uses mainly store cupboard ingredients that are easy to source and cheap
Can easily be made vegetarian – replace the chicken with tofu or extra vegetables
Healthy – You can stuff this recipe with vegetables and protein with hardly any fat. You aren’t adding preservatives or hidden ingredients and can control the amount of additives and salt/sugar that you are serving.
Quick to make – This great recipe can be on the table within 10 minutes
Cheap – This recipe can cost less than £2 for an absolutely huge portion that will keep you filled up for ages.
Ingredients
Noodles – We use mainly Medium or Fine Egg Noodles but Vermicelli Noodles and Rice Noodles also work. If you are looking for an extra quick dish, use fresh egg noodles which take only a couple of minutes to cook.
Vegetables – We use frozen peas and sweetcorn. You can also use mixed frozen vegetables. If you prefer to use fresh vegetables, chopped red peppers and broccoli work really well.
Chicken – Cooked chicken is perfect for this recipe if you are looking for a super quick after school dish. This is a great way to use up leftover chicken from a Sunday Roast or rotisserie chicken.
Stock – Vegetable Stock Powder like Buillion or Chicken Stock
Herbs – Dried or Fresh Herbs are fine – I normally just go for Parsley but Mixed Herbs work great too.
Garlic – 1/2 clove (chopped finely) or pinch of garlic Granules (1/8 tsp is equivalent to 1/2 garlic clove)
Soy Sauce
Sesame Oil – I do not use this for actually frying the vegetables but as a condiment once the noodles are cooked.
Optional Extras
I really like these additional ingredients but am aware that if you are making this recipe for children, then sometimes, the simpler the better so feel free to omit.
Ginger – 1/2 cm grated ginger or 1/2 tsp crushed ginger
Sesame Seeds or Chopped Peanuts – Ideal for sprinkling on top just before serving.
Substitutions
- Prawns – Replace the chicken with cooked prawns for a delicious Seafood Noodle Dish
- Beef and Green Peppers
- Bacon – Chopped into small pieces
Other vegetables
- Pak Choi
- Chopped Mushrooms
- Sugar Snap Peas
- Green Beans
- Tender Stem Broccoli or Traditional Broccoli cut into tiny trees.
- Chopped Spring Onions
Substitute Condiments and Flavours
- Chopped Red Chilli or Chilli Flakes
- Nam Pla (Fish Sauce) – 1 tsp in addition to the soy sauce and sesame oil adds a delicious richness to the flavour. Cook this through when adding the chicken and vegetables.
- Chopped Soft-Boiled Egg
- Squeeze of Lime Juice – Add the juice of half a lime just before serving
Method for making your own Healthy Homemade Pot Noodle
A full list of ingredient amounts is included in the recipe card at the bottom of this post.
1. If you are not using ready cooked chicken then either bake in the oven or chop and saute in a pan.
2. Chop any vegetables into 5mm cubes and saute in a small frying pan. using the vegetable oil or sunflower oil to fry in.
3. Place the noodles in a large pan of boiling water and cook until just soft.
4. Drain the noodles and add the chopped chicken and cooked vegetables, stir through and cook for 2-3 minutes on a medium heat.
5. Add 1 tbsp sesame oil and the same of soy sauce.
6. Serve immediately.
How to serve Homemade Pot Noodle
You may want to go for the authentic Pot Noodle experience and serve in Disposable cartons. We tend to find just plain bowls works for us.
My girls often like the idea of using chop sticks but soon abandon them in favour of a fork and spoon.
Can Homemade Pot Noodle be made in advance or frozen?
This recipe is best eaten straightaway.
The vegetables and chicken can be pre=prepared by chopping in advance but the noodles and sauce are best cooked just before serving.
This recipe does not lend itself to freezing.
Other After-School Recipes you may enjoy
Chorizo, Red Pepper and Chutney Pastry Pinwheels
Other Chicken Recipes you may enjoy
Chicken, Cheese and Rocket Falutas
Balsamic and Honey Chicken Salad
Italian Basil Chicken with Black Rice
Chicken Casserole with Herby Dumplings
Homemade Pot Noodle
Ingredients
- 50 grams Medium Egg Noodles My kids eat approx 3/4 of a dried strip each
- 100 grams Cooked Chicken chopped into cm pieces
- 25 grams frozen garden peas or sweetcorn (or both)
- 150 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp Sesame Oil
- 1 tsp Dried Herbs Parsley or Mixed Herbs are best
- 1/4 Clove Garlic
- 1/2 cm Fresh Ginger Optional
- 1 tsp Sesame Seeds Optional
Instructions
- If you are not using pre-cooked chicken, cook this either in the oven or chopped up in a frying pan
- Chop any fresh vegetables into very small cubes
- Place the noodles in a large pan of boiling water and cook until just soft. (About 5 minutes)
- Drain the noodles then add peas/sweetcorn, vegetable stock and carry on cooking for another 2-3 minutes
- At the last minute, add the chopped meat and stir through to warm it
- Add the soy sauce and sesame oil
- For extra novelty value, serve it in a disposable carton so they feel like they are really having a pot noodle.
Nutrition
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This is a really simple and easy idea, just perfect for the after school rush.
Just our sort of meal – great stuff 🙂 Happy new year and thanks for linking up x
Love this recipe – great for when time is tight – thanks for taking part in the pasta challenge, hope you’ll take part again soon 🙂