Tuesday 16 February 2016

Pot Noodle and Chips

Yes you did read that right, this is pot noodle and chips! This, erm recipe, was born out of a teenage hangover and is equally suited to times when you're not feeling 100%, just like Mrs Larry is right now. Tonight for simplicity we have used the Golden Wonder plastic potted version but below you will find my recipe for homemade pot noodle. You must serve it with crinkle cut chips, those crinkles create a bigger surface area for absorbing more of your favourite noodle sauce. Mrs L likes the beef and tomato version whereas I prefer the chicken and mushroom loaded with extra chilli sauce, either that or the BBB (Bombay Bad Boy). All I can say is don't knock it until you try it!


Pot Noodle
Chips, crinkle cut


1. Cook your chips as per packet instructions.
2. Boil kettle and make pot noodle as per instructions. Add additional chilli sauce if you like.
3. Pour pot noodle over chips.

To make your own pot noodle:


Noodles, either fresh or dried soaked in water.
Meat, chopped into small pieces, I used pork in the photo below but chicken is good
Mushrooms, diced
Shallot, diced
Carrot, peeled and diced
Chicken stock
Soy sauce


1. Sweat off the onion in a pan until translucent.
2. Add the meat and brown if raw.
3. Pour in the stock and soy sauce then add the remaining veg.
4. Simmer for a few minutes then thicken with cornflour and season to taste. Add any chilli sauce if you like.
5. Add the noodles and cook through.
6. Plate up! Eat as they are or if you're feeling delicate pour them over a hot steaming plate of crinkle cut chips.

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