Homemade Scotch Beef Pot Noodle
1 nest of fine egg noodles
1/4 of a good beef stock cube or 2 tsp miso soup powder
2 or 3 slices cold roast Scotch Beef PGI, snipped into short lengths with scissors or you could try beef jerky (preferably home made),
1 spring onion, trimmed and finely shredded
1 cm fresh ginger, finely grated
1 small clove garlic, finely grated
A very small piece of a red chilli, deseeded and finely chopped
1 tbsp bean sprouts
2 mushrooms, very finely sliced
1 small carrot, cut into fine matchsticks
1/4 red pepper, finely diced
3 sugar snap peas, finely shredded, or 1 tbsp frozen petite pois, thawed
Small handful baby spinach leaves
This homemade Scotch Beef Pot Noodle is a meal-in-a-jar! A great way to take your lunch to work, you’ll be the envy of the office! A great way to take your lunch to work and have something a bit more substantial than a sandwich, or even a bowl of soup, with the simple addition of boiling water. A Kilner style jar with an airtight lid is the ideal container. (you will need 1 x 750ml-1 Litre glass preserving jar with a tight fitting lid.)
How to make your homemade Scotch Beef Pot Noodle
Place the nest of noodles in the base of the clean, dry jar. You can break it in half if it won’t easily fit through the neck of the jar.
Crumble the stock or sprinkle the miso soup powder over the noodles, and scatter in the beef jerky or cold roast beef.
Prepare all the other ingredients as described and if you are taking this with you to eat later in the day, put them in a small food bag to add to the pot later. Or if you are to have it now, pile everything into the jar.
When ready add the vegetables, simply boil a kettle and pour it into the pot noodle jar and close the lid to keep the water hot, about 8-12 minutes until the noodles are soft. Open the jar and stir a couple of times (with chopsticks!) to make sure the noodles are properly hydrated and everything is well mixed.
Eat straight from the pot with some soy sauce if you like.