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diy ‘pot’ noodle

Prep time

20 min






1 nest of thin, quick-cook egg noodles

1 teaspoon of any variety of River Cottage veg stock

A good pinch of soft brown sugar

1 small carrot, peeled and very thinly sliced or cut into fine julienne

3–4 spring onions, trimmed and finely sliced

6 sugar snap peas, shredded, or a few frozen petits pois

1 leaf of spring greens or green cabbage or a couple of leaves of pak choi, finely shredded 

1⁄2 teaspoon freshly grated ginger

1⁄2 garlic clove, grated

1⁄4 red or green chilli, deseeded and finely chopped

2 teaspoons soy sauce

Juice of 1⁄2 lime


Put all the ingredients, except the soy sauce and lime, in a ‘pot’.

Pour over boiling water to just cover everything, pressing the ingredients down.

Cover and leave for 8–10 minutes, stirring once or twice, then add soy sauce.

Check the level of seasoning and stir in more veg stock if needed.

Add lime juice to taste and enjoy.


This recipe is a great way to make a quick and delicious snack and can be bulked up to make lunch or supper. It’s important to find the right kind of noodle – one that will soften nicely in boiling water from the kettle without the need for pan-cooking. Quick-cook egg noodles fit the bill very well. The ‘pot’ should be covered once the water is added… with this in mind, a sealable heatproof jar, such as a Kilner, is ideal.