Homemade Spicy Pot Noodle

Homemade Spicy Pot Noodle

The pot noodle, super noodles, and noodle bowls all remind me of boarding school and the time I discovered these instant wonders. My friends and I would walk to the local supermarket on Tuesday afternoons, stopping only to buy obligatory custard bomper buns from the local bakery – a delicacy that would see queues of schoolchildren spilling out of the doors at any available break time.

Careful allocation of our tuck money usually meant we had enough left for a couple of packets of noodles, a Wham bar and maybe even a copy of Just 17. Back at house and we converged like sticky hyenas on the couches and beanbags in the TV room, scoffing our sweets and inhaling episodes of Heartbreak High and Neighbours.

Suppertime was always at 6pm, but on Tuesdays we lazed in sugary stupors in front of the tv until prep time, safe in the knowledge we would enjoy packets of smoky bacon noodles or chicken and mushroom pot noodles after we had completed our homework  sat around the prep room gossiping.

This homemade pot noodle recipe takes me straight back to those carefree teenage afternoons, when words like ‘calorie overload’ had no meaning. Without anything like the amount of preservatives, this sort-of-grown-up version of my childhood indulgence isn’t quite the heart stopper of the store bought number, but it certainly brings back fond memories.

pot noodle


60g crinkly noodles
1 litre chicken stock
1 carrot
1/2 onion
1 garlic clove
2 tsp chicken salt
1 heaped tsp chili oil
125g sweetcorn
Oil for frying


In a medium saucepan heat a glug of oil over a medium-high heat. Add in the roughly chopped onion and the finely diced carrot pieces and fry off until translucent. Add in the drained sweetcorn and finely chopped garlic, fry for a further 2 minutes until fragrant before sprinkling over the chicken salt and pouring in the stock.

Bring the vegetables and stock to the boil over a high heat before adding in the noodles and cooking until ready (2-3 minutes). Finally, spoon in a heaped teaspoon (or more) of the chili oil and serve immediately.


Coriander leaves.

Use vegetable stock for a completely vegan meal.


Serve in a plastic cup for an authentic pot noodle experience.

%d bloggers like this: