I wanted to create an alternative to pot or super noodles that would be gluten free, lower in sodium, with less additives in, and that would taste better.
Miso noodles
Two sachets of Sanchi miso soup
Half a packet of whitworth's dried vegetable mix
50g portion of 100% brown rice noodles
Put 300ml (or thereabouts) of water in a pan, add the dried veg mix and break the noodles to fit, add the soup powder and stir until dissolved. Bring to the boil stirring occasional to prevent noodles from sticking. Simmer for four or five minutes until noodles and veg are soft. Alternatively once on the boil place in a cosy.
Chicken Noodles
One Kallo lower sodium chicken stock cube
Half a packet of whitworth's dried vegetable mix
50g portion of 100% brown rice noodles
Follow the same cooking instruction as above. Note - more stirring will be required to help dissolve the stock cube.
Substitutions
If you have your own dehydrator make your own veg mix; an oriental mix of dried veg would be ideal with the miso dish. I use 100% brown rice noodles as these are a direct gluten free replacement of standard wheat ones. Any type of quick cook noodle or spaghetti could be used just adjust simmer/cosy time accordingly. Shredded chicken could be added to either dish.
Enjoy!
2 comments:
cheers for the tip - might even go back to noodles again once the memeory of my noodle fuelled week dies down. Day 1 & 2 were ok. But by Day 3 I hated the sight of the damned things
;-)
I try and work variety into my menu's to avoid the "not the same" again syndrome. Hence the play around with noodles for lunch and other ideas for breakfast that are still in the 'production stage'.
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