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Homemade Gammon Noodle Pot

by Jo Scarratt-Jones, Gregg Wallace from Eat Well for Less: Family Feasts on a Budget

This super quick and easy recipe for Homemade Gammon Pot Noodle from the BBC2 series Eat Well For Less is a cheap, quick and gluten-free lunch idea.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


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.

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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

Essential kit

You will need: a large Kilner jar or a medium heatproof bowl or a large clean jam jar.


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.

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.

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.

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.

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From the book: Eat Well for Less: Family Feasts on a Budget

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