Home-made pot noodles

It only takes a few minutes to make your own! It's fun to serve them in a cup, a bit like pot noodles, from Annabel Karmel
By Annabel Karmel
Home-made pot noodles
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 70 g fine Chinese-style dried egg noodles or use straight-to-wok fine thread noodles
  • 125 ml chicken stock
  • 1 1/2 tsp dark soy sauce
  • 25 g frozen peas
  • 35 g drained canned or frozen sweetcorn
  • 50 g cooked chicken, shredded
  • 1/2 tsp cornflour


1. Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside.

2. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.

3. In a small cup, mix the cornflour with 1 teaspoon of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and reheat briefly, stirring. Transfer to a bowl or cup to serve.

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