I have a personal motto for cooking, and for my life overall. It’s something that I learned during my days in the Army. “Prior preparation and planning prevents piss poor performance.”
I always, always have ready made food on hand so that I’m not struggling to find quality grub for my family when we’re hungry or too tied up to prepare a meal from scratch. Failure to plan and prepare ahead is nothing more than a recipe for a bad diet. We can’t afford that, can we?
In my freezer you’ll find bags of soup and bone broth, cooked sweet potatoes, portions of rice and some frozen bananas. In the pantry you’ll find bags of nuts and individual servings of protein powder for a grab and go option. And in my fridge you’ll find chopped salad and vegetables, boiled eggs, cooked chicken and veggie pot noodles that tasty beyond belief.
Honestly, you have to try it.
These noodles are a great source of high-quality carbohydrate and protein. Better still, all you have to do to make it is add boiling water and some bone broth that you should have on hand already. Easy peasy lemon squeezy.
I like to use thick mason jars for my recipe, but you could also use a Pyrex bowl with a lid. You can also add whatever you like to the ingredient list. I love shrimp and shiitake mushrooms, mixed spicy beans, and salmon, but my absolute favorite is chicken, so that’s the version I’ll share for you.
Also, just a note. You can use veggie or regular, precooked noodles. It’s just a matter of taste. Get all of your prep and vegetable chopping done ahead of time and store everything in the fridge. When the late night muchies hit you’ll be prepared!
For one pot noodle…
Don’t worry too much about the ingredient portions. Just fill up your jar with what you love most.
- 1 small sweet potato for noodles or SPOODLES as I like to call them. You can use any noodle you like, really. It just depends on your performance goals and taste.
- 1 bowl of finely chopped or shredded raw vegetables. I use broccoli, spinach, cabbage and carrots.
- 1 slice of pineapple (chopped). This is optional, but very tasty.
- Cooked chicken. I typically use one breast or 2 thighs per mason jar.
- 1 chopped green onion.
- 2 tablespoons of freshly minced cilantro. Use can use any herb or seasoning you like.
- 1 good, high quality vegetable or chicken stock cube.
- 1 teaspoon of oil. I like coconut oil or sesame oil).
- 2 tablespoons of coconut aminos or soy sauce.
- 1/4 teaspoon of chili flakes. This is optional but I love the kick.
- ½ teaspoon of minced garlic or garlic powder.
- 1/4 teaspoon of grated ginger.
- 1 full teaspoon of honey. Again, this is optional but I thoroughly recommend it.
- Boiling water or bone broth to add to your jar at the end.
NOTE: If you are planning to use bone broth, use only a 1/4 of a stock cube for the seasoning.
Peel your sweet potato and either spiral cut or finely grate them. Steam or par boil the potato for about 5 minutes to soften it up. You want it just firm to the bite. Alternatively, you can steam it in the microwave. I make a big tub of this in advance and store it in the fridge (surprise!). Otherwise, allow the potato to cool before adding it to the mason jar.
Mix together the broth seasoning to form a paste. Adding the oil brings it together nicely. Do this in a small bowl with a small spoon to break down the stock cube.
Chop your chicken. I season mine with garlic, ginger, lemongrass, a few chili flakes, and a little salt and pepper. I then flash fry the meat in coconut oil before baking in the oven.
Pack cooked noodles into the bottom of the jar. Spoon the cold broth paste on top, not the boiling water or bone broth. Next, add the finely chopped raw vegetables, chicken, onion and cilantro.
You can now store this in the fridge to grab and go when you’re ready. To cook, just open the jar and pour in boiling water or your hot bone broth. Put the lid on and let it sit for 2 to 3 minutes. Flip open the jar and enjoy.
When in doubt, pot noodle.