Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)
Homemade Chicken and Vegetable Pot Noodle (Instant Noodles)
NUTRITION · PER SERVING8M COOK
CAL 16%·PRO 19%
CARBS 61G77% OF CAL
3G FIBER10G ADDED5G INTRINSIC44G OTHER15G TOTAL SUGAR
FAT 3G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade instant noodle pot with chicken, rice noodles, and fresh vegetables. Ready in minutes by adding boiling water, it's a practical packed lunch that tastes fresher than store-bought versions.
mainbritishbowlchickendairy free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 tsp sesame oil
- 1 tbsp dark soy sauce
- pinch of ground ginger
- 1/2 clove garlic (minced)
- 1/2 tsp sugar (caster or granulated)
- juice from small wedge of lime (1/8 of a lime)
- 1 tsp sweet chilli sauce
- 50 g (3/4 cups) dried rice noodles
- 1 spring onion/scallion (sliced)
- 4 sugarsnaps/snowpeas (chopped in half)
- 1/4 of a red pepper (chopped into small chunks)
- small handful of kale
- 2 tbsp cooked chicken (finely shredded)
- 1/2 tsp cornflour
- 300 ml (1 1/4 cups) boiling water from the kettle
At a glance
PER SERVING · TIME 8M
CAL 16%·PRO 19%
CARBS 61G77% OF CAL
3G FIBER10G ADDED5G INTRINSIC44G OTHER15G TOTAL SUGAR
FAT 3G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 3m
- Sodium
- 421mg
- Total sugar
- 15g
- Added sugar
- 10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.