Posh Noodle Pots – 2 ways

Servings: 1
Find a fashionable container. Prepare the night before. Keep fuelled during your work day. Bursting with flavour and antioxidants to protect your cells.

Malaysian Laksa Curry Noodle Pot

Ingredients

75g dried egg noodles
1 handful baby spinach leaves
½ red pepper
2 cloves garlic
1tsp. cumin
1 pinch ground ginger
1 red chilli
1 stalk lemon grass
1 lime
150ml coconut milk
200ml vegetable stock
1 tbsp. olive oil

Method

  1. Place the noodles into a deep bowl. Boil the kettle and pour the water over the noodles and leave for 10 minutes or until the noodles are soft. Drain the noodles.
  2. Finely slice the red pepper and finely chop the garlic. Bash the lemon grass with the back of a knife to split it. Finely chop the chilli.
  3. Heat a wok over a medium heat and add the olive oil. Gently add the garlic, lemon grass and chilli and cook without colouring for 30 seconds.
  4. Add the ginger and cumin to the wok along with the coconut milk. Bring to the boil and reduce by ¼.
  5. Add the red pepper and squeeze the juice of the lime into the wok and cook for 2 minutes.
  6. Add the noodles and the spinach to the wok and cook for a further 1 minute and serve.

Japanese Teriyaki Egg Noodles

Ingredients

75g dried egg noodles
1 tbsp. teriyaki sauce
3 spring onions
½ red and yellow pepper
1 egg
1 tsp. ground ginger
50g edamame beans
1 carrot
2 cloves garlic
1 tbsp. olive oil

Method

  1. Place the noodles into a deep bowl. Boil the kettle and pour the water over the noodles and leave for 10 minutes or until the noodles are soft. Drain the noodles.
  2. Bring a small pan of water to the boil, place the egg into the water and boil for 3 minutes. Once cooked run under cold water and gently peel.
  3. Finely chop the garlic, finely slice the peppers and peel the carrot and slice into fine batons. Slice the spring onions.
  4. Heat a wok over a medium heat and add the olive oil. Add the garlic, peppers, carrot and beans. Cook for 2 minutes, tossing continuously.
  5. Add the ginger and spring onions to the wok and toss. Add the teriyaki sauce and noodles and toss until the noodles and vegetables are mixed well.
  6. Serve into a bowl, cut the egg in half and place on top of the noodles and serve.
James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

Our chefs pride themselves on using the latest innovative ingredients backed by science.

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