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Pot Nuudle

Pot Noodles were all the rage back in the day, giving that instant hit of carb, flavouring, salt and the sachet of red sauce.

So of course they had to be recreated healthy-style so say hello to Pot Nuudle.

These are amazing. You need to leave them to have a good soak in the boiling water and use really fine noodles or pre-cooked ones and you need lots of seasoning and spice!


You will need a 500ml Kilner jar or a fresh soup pot with a lid. Whatever it is needs to stand up to boiling water.

  • 1 nest (50-60g) of thin, quick-cook egg or rice noodles, or read-cooked ones
  • 1 teaspoon vegetable bouillon powder or a stock cube
  • mix of finely chopped veggies, like spring onions, carrots, mange tout/sugar snap peas, frozen peas, pak choi, spring greens, spinach, chard, peppers. Use a small handful of each, whatever will fit in your pot!
  • ketjap manis or soy sauce
  • juice of half a lime
  • pinch of soft brown sugar

Other options:

  • ‘lazy’ garlic, ginger or chillies from a jar
  • tabasco, chilli sauce or harissa paste
  • sweet chilli sauce
  • sriracha sauce
  • sambal oelek
  • thai yellow curry paste or any curry paste or powder
  • fresh or dried mushrooms
  • sundried tomato paste

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Put the noodles in the bottom of the pot, breaking them up a little.

Add everything else except the soy/Worcestershire sauce, lime juice and sugar.

Pour over boiling water to just cover everything, press down a little. Cover and leave for approx 10 mins, stirring once or twice.

Mix the lime, soy/worcester sauce and sugar and add or use sweet chilli and soy sauce or any of the options listed below.

Make your friends and workmates jealous and cross by noisily enjoying it while they eat their ham rolls and Quavers 😀

Nutrition Info

Pot Nuudle

Nutrients depend on what veg you choose to put in your pot but it’s advisable to include something green and leafy such as spring greens or pak choi because green leafy veg is rammed with nutrients! Its hugest claim to fame is in its amounts of vitamins K, C and A. Vitamin K plays a key role in bone health. Bones are something we take for granted until they start to deteriorate in old age. we’ve all seen elderly people who are hunched over because their spines have degenerated. It doesn’t have to be that way if we eat healthily and take exercise, and vitamin K is a big part of having healthy and robust bones.

Vitamin C, as we all know, is fab for immunity but did you know it also makes healthy skin and connective tissue? Not only that but it helps iron to do its job, having vitamin C with iron-rich foods is a very wise-move, and funnily enough dark green leafy veg has iron!

Vitamin A will make your eyes much happier, it’s so important to look after your eyesight, just think what joy it brings!

Find your new natural

My doctor told me to stop having intimate dinners for four. Unless there are three other people.

Oscar Wilde

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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