Homemade Gammon Noodle Pot
So quick and simple to put together, all you need to do come lunchtime is boil the kettle and wait a few minutes. Make a different variation each day by adding your favourite spices to the mix.
|40g||nest dried vermicelli rice noodles, broken in half|
|½ tsp||gluten free yeast extract|
|1 tsp||gluten free soy sauce|
|½||red chilli, deseeded and finely chopped|
|1 tsp||peeled and finely chopped fresh root ginger|
|¼||small courgette, thinly sliced|
|1||small carrot, peeled, then peeled into thin ribbons|
|25g||frozen petits pois, defrosted|
|25g||cooked gammon, shredded|
|25g||baby spinach leaves, roughly chopped|
|finely grated zest and juice of ½ lime|
You will need: a large Kilner jar or a medium heatproof bowl or a large clean jam jar.
1. If you have a large Kilner jar, then that’s perfect for this recipe, but if not, use a medium heatproof bowl or a large clean jam jar instead. Put the kettle on to boil.
2. Place the noodles in the bottom of the jar or bowl, then add all the other ingredients on top, except the lime zest and juice.
3. Pour over enough boiling water to just cover the ingredients (about 300ml). Cover with the lid or clingfilm and leave to soak for 10 minutes.
4. Uncover and stir, then add the lime zest and juice. Stir again and season to taste with a little more yeast extract, soy sauce or chilli, if necessary. 5 Serve immediately, straight from the jar or bowl.
Ring the changes with your vegetables and mix and match to suit – try finely sliced sugar snap peas, mushrooms or mangetout, or sweetcorn kernels.
Add a teaspoon of curry powder or ½ teaspoon of Thai red curry paste for a different flavour.