Since the early months of 2020 we have all been working a little differently. Some still needing to actually go to work and some being able to working from home, all with unbelievable pressures. I know that the way I work and eat has totally changed in the last year and a half. I spent the first half of working from home and parenting at the same time, trying to make proper meals for every single meal. And then that changed too. I realised I didn’t have to cook every meal from scratch just because I was home. I brought back the humble ‘sandwich’ for lunches and started making more meals in advance or doing a much better job at meal prep/planning so each meal didn’t seem like a big event even when cooked from scratch.
Once my son went back to being in an actual school, my own lunches suffered for a brief while. Then I started to play around with more meal prep and quick ‘go to’ lunch ideas for when I was super busy in work and failed to take a proper lunch break. I would like to say I have my work life balance down to a tee, but in truth, I still battle to take proper breaks and finish on time because I am home and it all still feels very weird and like I am still learning how to work from home.
Behold the home-made pot noodle. A combination of sauce, protein, noodles and vegetables and the addition of boiling water at the last minute and you have a very quick but still healthy and nutritious lunch. I love these as you can change them up each week by adding different sauces, proteins and vegetables to make a completely different flavour and style of pot noodle.
These home-made pot noodles are also fantastic to take to work. In reality I will have to go back to the office at some point. But at least I am not worried about my packed lunch now that I have discovered my little pot noodles. Compile the pots days in advance. Pop one in your bag in the morning to take to work and then when it is lunch time just add boiling water and quite simply, you have an amazing lunch ready in minutes.
Today I am sharing my Thai red chicken curry pot noodles in lieu of the recent news from the government about the upcoming return to work. These pots are spicy, wholesome and delicious. Packed full of goodness and made with our leftover Sunday roast chicken.
THAI RED CHICKEN CURRY POT NOODLES
I don’t have measurements of the ingredients, as these little beauts are thrown together with leftovers and what’s sitting in the fridge.
- 1 heaped dessert spoon of Thai red curry paste
- A handful of shredded cooked chicken, about half a large chicken breast
- A handful of raw courgette and carrot noodles, or pre cooked noodles of choice
- A handful of chopped vegetables such as broccoli, sugar snap peas, baby corn, beans, whatever you like.
- Some fresh herbs, I use coriander
- A wedge of lime
I use either Kilner jars or Locknlock round tubs for my noodle pots. But anything with an air tight lid will do (to keep fresh but also for no leaks on your travels to and from work).
In the bottom of your pot/tub add the Thai red curry paste.
Next add your chicken.
Layer with the noodles, then add the vegetables and top with the herbs and lime wedge.
Pop the lid on and store in the fridge for up to 3 days.
When it is time to eat, put the kettle on to boil.
Pour the boiling water into the pot/tub and give it a good stir.
Let it sit for a few minutes for the contents to heat up and infuse with the Thai sauce and flavours.
Hey presto, your pot noodle is ready.