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This simple dish makes a perfect lunch to take to work or enjoy at home. You can use any jars to store the noodles like the kilner ones or you could just reuse a jar from a sauce you bought. The beauty of this recipe is that you can make it your own by experimenting with different meats and vegetables. For example, if you prefer the veggie version just substitute chicken for aubergine. Also, don’t forget that the hot water you add at the end only warms the meal so it needs to be cooked before being placed in the jar and the chicken properly reheated through.
Tamal Ray’s Noodle Pots recipe
Ingredients (makes 4 jars):
4 chicken thighs
200g mange tout
1 bunch spring onions
150g button mushrooms
200g cooked rice noodles
4 tbsp brown miso paste
4 tsp tahini
1 small piece of ginger
6 simple steps:
Coat the chicken thighs in a little oil, the lemon juice and a pinch of salt and roast for 20 minutes at 180C/350F/gas mark 4.
Slice the mushrooms and fry with a little oil for about 5 minutes until softened.
Finely slice the mange tout and spring onions. Cut the carrot into fine lengths of about 5cm.
To assemble, place a quarter of the noodles in the bottom of each pot, then 1 tbsp of the miso and 1 tsp of tahini, then a chicken thigh torn into chunks, the vegetables and finally a grating of ginger and lemon zest.
When you’re ready to eat, pour in boiling water, stir, then cover and leave for 1 minute before tucking in.
If you want to keep the vegetables extra crunchy, keep them in a separate plastic sandwich bag and add them to the jar after the 1 minute standing time.