Kicking off Foodie Friday with an awesome lunch idea!

Lunch – probably my least favourite meal of the day. I’ve always admired people who have the same thing everyday, it must make life so easy! I am definitely NOT one of those people. I get bored very easily and can’t even bear to have the same lunch two days in a row.

To help with SUCH a dilemma (first world problems, I know) I am proud to introduce Foodie Friday’s! Once a month, I will be sharing a new recipe with you – an old classic, a new healthy discovery… something like that! We all need to eat and cooking (and eating!) is something I just love. So I’m kicking off my first Foodie Friday’s post with what I think is an awesome lunch idea.


Yep, pretty much… Image @everydaysimplehealth

My repertoire of lunches was seriously diminished when for tummy purposes, I cut out wheat. Sandwiches were officially off the menu and they were previously my go to I-can’t-think-of-anything-else-to-make-for-lunch-tomorrow meal plus this also ticked the I’m-feeling-super-lazy box too.

Never fear, I have a recipe that is a surefire hit. It’s healthy, delicious and most importantly, EASY. Plus it’s perfect for winter for all our southern hemisphere readers!

Homemade pot noodles. Like Maggi noodles or those two minute noodles in Styrofoam cups that as a kid I thought tasted awesome but now as an adult, I realise they are filled with hideous additives, un-natural flavourings, preservatives and sachets of ‘vegetables’ that don’t taste anything like what they’re supposed to. I road tested this beauty last week and as it was something completely made up in my head, please bear with me as I kind of guessed the measurements. I’m one of those cooks who just throws things together and hopes for the best. In this instance, it worked beautifully!

DIY healthy (and utterly delicious) pot noodles
serves 1
This recipe is dairy free and can also be gluten free, vegetarian and even vegan!
It can be made the night before to make your life a whole lot easier when all you have to do the next day is  just grab and go!

DIY pot noodles_voila!

Mmm, noodles! Deeelish!

What you’ll need…

For the sauce
* 1/2 to 1 tablespoon of soy sauce, depending on taste (use Tamari or gluten free soy for a gluten free pot noodle)
* 1 teaspoon vinegar (I used apple cider vinegar but you can use whatever you’ve got in the pantry, or lemon or lime juice)
* splash or two of fish sauce (leave out fish sauce for a vegan lunch)
* splash or two of sesame oil
* 1 small garlic clove, finely diced

– – –
For the rest
* Your choice of raw vegetables – I used zucchini, carrot, spring onions, broccoli and capsicum – you can use whatever you’ve got to hand – even frozen veges, chickpeas or other cooked legumes would work well.
* Handful quick cook noodles – I use Pandaroo brown rice noodles to keep mine gluten free. These ones cook quickly and ONLY contain brown rice in the ingredients. I love them, but feel free to choose your favourite, just make sure they’re quick cook (ie. They cook just by pouring boiling water on top).
* Optional: your choice of cooked meat or tofu. Leftover cooked chicken, roast beef, pork, prawns – anything goes, just make sure it’s pre-cooked. These noodles are super speedy!

DIY pot noodles_vege prep

My choice of veges – whatever you have in your fridge works perfectly!

How it’s done…
1. Take a clean jar (make sure it’s big enough to fit your raw noodles in) and put in your sauce  ingredients.
2. Finely chop your vegetables – make sure you chop them small enough so they will cook in around four minutes (or as long as your noodles take).

DIY pot noodles_veges chopped

Be sure to chop your veges small enough so they’ll cook quickly!

3. Place the veges and meat (if using) on top of the sauce. Make sure they’re ok to sit in the liquid, especially if you’re making this in advance. For example, mushrooms may go a little mushy if they sit in the liquid. If you have any veges like this, keep them aside and put them on top of your noodles.
4. Break up your noodles if they won’t fit in your jar and place on top of your veges.

DIY pot noodles_prep done

Prep done, almost ready to eat!

5. If making in advance, that’s it! Pop on the lid and then you’ve got lunch ready to go the next day.

DIY pot noodles_fridge

Make the night before for a quick grab and go lunch the next day!

6. When you’re ready for lunch, pour in some boiling water, pop the lid back on and stir every minute or until the noodles are cooked (about 4 minutes).
7. Eat straight from the pot, or if your jar was enormous (like mine was!) carefully pour into a bowl and there you have it.


– – –

I’m going to post a recipe on the last Friday of every month as part of Foodie Friday, so if there’s a recipe you’re after, a food you have in abundance that you don’t know what to do with, a type of cuisine you want me to test, something naughty you want me to recreate into something healthy, or a theme you want me to follow then drop me a comment below. Happy cooking and even happier eating!

Love Dan /lifelovetravelfood xx

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*love to cook *yoga addict *newbie clean eater *adore travelling the world *aussie living in London *love life * LifeLoveTravelFood


  1. What a fantastic idea. I am immediately adopting that one. I too am all for healthy but fast. I’m not a great fan of cooking, though I am a great fan of eating good food. Thanks so much for this helpful fast food idea. Impressed!

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