Chick’n and Mushroom Pot Noodle

This wholesome twist on a classic is the perfect replacement for traditional instant pot noodles—without the unhealthy additives and with a significantly higher protein content. It’s an ideal choice for anyone looking to stay full, fuelled, and focused. It also makes a brilliant option to take to work: simply prep the dry ingredients in advance, and just add boiling water when you’re ready to eat. Nutritious, convenient, and satisfying!

Now let’s get to the recipe…

Macros (serves 1)

473 kcal, protein 47g, carbs 40g, fat 7g

Ingredients:

• 1 medium carrot

• 2 celery sticks

• 80g cauliflower

• 1 small garlic clove

• 3 spring onions

• 65g soya spaghetti (dry weight)

• 15g TVP mince

• 15g dried mushrooms,

• chopped

• 2 tsp chicken seasoning

• 1 tsp dried parsley

• 60g canned sweetcorn

  Method:

1. Grate the carrot.

2. Switch to a fine grater and grate the garlic and ginger, ensuring to remove any fibrous pieces of the ginger.

3. Finely chop the carrot, celery and cauliflower.

4. Add the noodles to a glass jar, followed by the rest of the ingredients (or use another container that you can safely put boiled water into).

5. When you’re ready to consume, boil the kettle and then fill the jar enough to cover everything (don’t put the lid on). Leave to stand for 10 minutes.

6. Pull the noodles up from the bottom to see if they’re cooked, if they are then stir and enjoy.

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It couldn’t be easier to make a delicious fat-loss-friendly meal! This recipe is from our new book, ‘Plant-Based Weight Loss Bible’. Check it out if you’d like more recipe inspiration!

We also offer a 1:1 online coaching service, and we would LOVE to work with you! If you’re serious about taking control of your health and fitness, please get in touch and book a free call now.

Warmly,
Paul & Gemma
Hench Herbivore