Secondary School Brain Food
posh pot noodle Ingredients
500g Rice Noodles
400g Diced Steamed Chicken
500g Pre Mixed Vegetables
300g Broccoli
80g Essential Cuisine Miso Base
80g Essential Cuisine Aromatic Base
100g Black Beans
1625ml Water
375ml Coconut Milk
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Directions
Defrost the pre-cooked chicken overnight 1
Finely slice the broccoli. 2.
Cook the rice noodles for 8 minutes in a pan of boiling water, then drain and set aside 3.
In a large pan, mix the stock bases with water and coconut milk over a medium heat. Simmer for 10 minutes. 4
In 16oz serving bowls, assemble the cooked noodles, raw veg and defrosted chicken 5.
When ready to serve, keep the broth hot and ladle over the bowls of ingredients.
Plant based swap: Use Quorn vegan mini fillets instead of chicken
