Gluten and Dairy Free Chicken and Vegetable Instant Noodle Jar

serves / makes 1
3 prep time
3 mins cooking time

Description

This is my little (hopefully fancier) nod to the pot noodle but gluten and dairy free! I made this as an experiment to see if it would be suitable for an easy take to work lunch and to use up some leftovers. It’s not really a recipe as you can put anything you fancy in it. If you want to make it vegetarian substitute the chicken with more veg and use a herby stock as the base.

Enjoy!

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Ingredients

  • 40g gluten free rice noodles
  • 80g cooked chicken breast, diced
  • 1/4 pepper, finely diced
  • 2 tablespoons fresh basil, shredded
  • 1 tablespoon chives
  • 1 teaspoon harissa paste
  • 1 chicken stock pot

Method

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  1. If the noodles are dry cook per the instructions on the packet
  2. Layer up your ingredients in a glass jar, I started with the chicken, then peppers, basil, chives, stock, harissa paste then the noodles
  3. When you are ready to eat the pot pour in boiling water to the top of the noodles, put the lid on the jar and leave for 3 minutes
  4. Enjoy!

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