DIY Pot Noodle – Take 2

Korean DIY Pot Noodle- A Cookbook Collection

There has been a lot of discussion lately about the amount of processed foods we as a nation eat. Anytime these types of discussions pop up it makes me slightly uncomfortable. I love to research recipes and cook from scratch, I find it relaxing. However, I realise that I am very lucky in that I do enjoy it and that I have the time to do it. If I was trying to feed children I’m not sure that would be the case.

It seems timely then to post this recipe for DIY Pot Noodle – Take 2. I had been planning it anyway, I promise, it’s not just piggy backing on the topic. I love a Pot Noodle, particularly the chow mein flavour. Those and Uncle Ben’s Schezuan Sauce are my weaknesses when it comes to processed food. On a side note I’m researching schezuan sauces at the moment as my beloved jars are getting harder to find, any tips would be great! I already have a recipe for DIY Pot Noodles here and it is still one of my more popular recipes. It makes a great packed lunch, you can make up several portions in 10 minutes and keep in the fridge for several days.

This is a basic recipe to work from. There are a loads of options when making up these jars. I’ve gone with Korean flavours here but you can use anything you like. The same goes for the veggies, use anything you like yourself or whatever is in the fridge.



Useful tips & links:

  • The flavours in the paste are inspired by one of my favourite recipes for Korean Chicken Wings. Here you will find more information on the ingredients used. Use another hot sauce if you can’t get Gochujang paste but it has a really unique flavour and is worth seeking out. If you do make the wings you can keep back some of the glaze to use instead of the paste here.
  • This recipe uses fresh raw veg so there is still a nice bite to it when cooked. Make sure to slice the veg very thinly so that it is not completely raw. You can also use leftover cooked vegetables if you like.
  • I’ve used egg noodles in this, rice noodles are actually better as they cook quicker. They are just not quite as nice in the pics! Again, you can use cold leftover cooked noodles if you have them. Toss the noodles in a little sesame oil while they are still hot to stop them sticking together as they cool.
  • This is a veggie serving as I don’t eat that much meat. If you have leftover chicken this is a great way to use it up. I’ve also seen recipes that use beef jerky which rehydrates perfectly in the boiling water.
  • For more pot noodle inspiration have a look at Caitriona’s Quick Homemade Pot Noodle on Wholesome Ireland or this version on Rosanna’s Kitchen.


Korean DIY Pot Noodle - A Cookbook Collection
Because sometimes it’s tricky to eat out of a jar you can pour the whole thing into a bowl once cooked.










DIY Pot Noodle – Take 2


Makes 4


For the paste:

  • 2 tablespoons of soy sauce
  • 4 teaspoons of vegetable stock powder or boullion
  • 1 tablespoon of Gochujang paste
  • 1 tablespoon of mirin
  • 4 teaspoons of toasted sesame oil
  • 1 clove of garlic, minced or grated
  • 1 teaspoon of grated ginger


  • 4 x 50g nests of instant egg or rice noodles
  • 1 carrot
  • 1 red pepper
  • 60g of sugar snap peas
  • A handful of spinach leaves
  • 2 spring onions
  • Fresh coriander
  • Boiling water



  • First make your paste by mixing all of the ingredients together and divide it between 4 heatproof containers.
  • Peel your carrot and slice thinly. Here I have made thin ribbons using a veg peeler but you can cut or grate it into julienne strips. Thinly slice the red pepper and sugar snap peas. Divide the veg and spinach between the 4 containers.
  • Top the veg with a nest of noodles and seal the jar or container and keep in the fridge until ready to use.
  • Slice the spring onions and keep them with the coriander leaves away from the rest of the ingredients. You can keep them in a ziploc back or just wrap in a paper towel until ready to use. You can pop them in the jar with the rest of the ingredients but just take them out before adding the boiling water.
  • When ready to eat pour some boiling water into the jar, just enough to cover all of the ingredients. Make sure the noodles are fully covered. Reseal the jar, I like to give it a good shake now to mix the paste through the water, and leave for 5 minutes. If you are using egg noodles they make take a little longer to cook.
  • Give the whole thing a good stir and top with the spring onions and coriander leaves. Eat immediately.




Korean DIY Pot Noodle -A Cookbook Collection












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