Home-Made Pot Noodle

I now do a loooong commute. Even by London standards. And I want to make my own lunch a) to save money and b) to be healthy.

My pot noodle seems to be one solution. It is super healthy, can survive a commute (without spillage) and left me energised for an afternoon with Excel. Basically, it is based on noodles that cook with hot water and quick- cooking veg (or that which is appetising al dente/ raw).

I used my favourite (seriously, they have become my no.1 staple owing to their quickness and tastiness) glass noodles. Made somehow from mung beans, they only have to be soaked in boiling water for three or so minutes. I added slivers of frozen broccoli (my new freezer veg favourite) run under some cold water just to remove any ice (thawed nicely on the journey). A couple of finely sliced and fat spring onions, a thumb sized piece of diced fresh ginger, a teaspoonful of black miso (any will do but this is healthier) and dash of Japanese soy sauce and about one eggs' worth of Japanese egg roll (proudly home made). I made egg roll as part of last night's supper so had it left over. Small bits of tofu, diced, cooked meat (another leftover- saver) would also work. I have also used a generous handful of sunflower seeds as a nutty protein alternative. I filled up the rest of the box with bean sprouts.

So simple- pour into a bowl, pour over boiling water and leave for 4 minutes or so. Even better, pour over the boiling water and bung into the microwave for a minute or two.