Healthy Instant Noodles
These Healthy Instant Noodles are a delicious, easy to prepare snack and a great way to add extra vegetables into your kids diet. They are also fabulous in a thermos for a healthy school lunch.
- 250 ml chicken stock or bone broth (1 cup)
- 100 g noodles (I've used gluten-free brown rice noodles here, but you could use any type of good quality noodle or zoodles for grain-free)
- Pinch sea salt
I make big pots of broth and freeze it in recycled jars to defrost and enjoy as needed.
In a small pot bring about 4 cups of water to the boil. Add the noodles and cook until just cooked. How long you cook (or soak) for will depend on the type of noodle you choose (follow the directions on the pack).
Drain and rinse well. Add to a bowl or thermos.
Now heat your broth (recipe and more info about its goodness here) in the pot until hot, season and pour over the noodles.
- We love adding grated parmesan (or cheddar) to ours, so yum (for dairy-free use nutritional yeast).
- Spring onion is delicious (unless you are onion-free)!
- Herbs or leafy greens like baby spinach or kale can be added to the broth at the very end of cooking to wilt.
- If there’s a vegetable your kids like, add it. I often add sliced mushrooms, broccoli or carrot (into the broth to cook).
- Add an egg beaten and drizzled through the hot broth to form egg ribbons (to add protein).
- Add any leftover chicken meat, tofu, legumes etc (also to add protein).
- Add garlic and/or ginger for an immune boost (or just ginger if you are garlic-free).
Vegetarian and vegan
Replace the bone broth with a home made vegetable stock.
In the Thermos
If keeping in a thermos or setting aside to be eaten later, remember the noodles will continue cooking (and gluten free noodles will go very soggy). So if this is your plan, under cook the noodles or add them to the broth uncooked and by the time the thermos is opened they will be cooked.
Enjoy – what do you suggest to ‘boost’ the nourishment in this snack?