Let’s not be precious. We’ve all slurped down a pot of those famous salty, flavour enhanced noodles. Teenagers thrive on them and students survive on them. As “grown ups” we’re a tad embarrassed to admit we actually quite like them, in a dirty little secret kind of way. Enter my recipe for Posh Pot Noodle. It requires more effort than merely boiling the kettle but repays you ten times over in flavour and street cred.
To remain authentic to the cheap and cheerful nature of a Posh Pot Noodle I used instant packet noodles, complete with flavour sachet. You can either use instant noodles and discard the sachet or go upmarket with rice noodles. This dish can be made as simple or as complex as you like so don’t be put off by the number of spices. If you choose to use the instant flavour sachet then you can probably do away with most of them in favour of your MSG hit.
If you want to go all out then this dish would be even better with homemade veg stock. Unusually for me I didn’t have any prepared so I simply used hot water. It worked well and made for a faster recipe, truer in nature to its humble muse. The one ingredient I wouldn’t sub is the toasted Nori which adds the deep, umami flavour reminiscent of the original noodles we know and love/hate.
If you can’t see the printable recipe card below go to the original post for the full recipe.
Ritual: One Pot
Character: Nostalgic Spicy Noodles
Essence: Student Digs
- Red Onions - 2 small - 150g - Chopped
- Carrots - 2 medium - 150g - Peeled and sliced thinly
- Celery - 2 stalks - 125g - Chopped
- Fennel - 1/2 medium bulb - 100g - Chopped
- Frozen Soya Beans - 150g
- Instant Packet Noodles - 2 Packets - With or without flavouring. Be aware the vegan friendly flavours vary from brand to brand. I used chicken flavour.
- 1.5 litres of hot water or hot veg stock
- 300ml Coconut Milk
- 2 Garlic Cloves - Finely chopped
- Ginger - Thumb sized piece - Peeled and finely grated
- 1/2 Sheet Toasted Nori - Finely chopped. It's much easier to do this with sharp scissors.
- 2 Stock Cubes
- 2 tsps Garam Masala
- 1/4 tsp Coriander Seed - Crushed
- 1/4 tsp Turmeric Powder
- 1/8 tsp Cayenne Pepper
- Freshly Squeezed Lime - Generous squeeze
- 1 Tbsp Toasted Sesame Oil
Bring to the boil 1.5 litres of water in the kettle or heat 1.5 litres of stock on the stove.
Wash, chop, weigh and prep everything. Have all your ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.
Heat a deep pan on medium heat and once hot add 1 Tbsp toasted sesame oil and swirl to coat pan.
Fry the onion, fennel, celery and carrots on medium heat for 8 minutes until starting to soften.
Add the garlic, ginger, stock cubes and all the spices. If you are using the flavour packet from the instant noodles sprinkle it in now. Stir well to combine, turn heat down to low and fry for a further 2 minutes.
Turn heat up to medium before adding soya beans, dried noodles and hot water or hot veg stock. Fast simmer for 10 minutes.
Turn heat down to low simmer and carefully pour in coconut milk and sprinkle in nori sheets. Stir well and cook for a final 10 minutes. Do not allow to boil once coconut milk is added.
Serve with a squeeze of lime and chopped fennel top fronds.
Posh enough for you? Let me know if it was worth the extra effort in the comments below.