It is apparent to me that everyone does not enjoy the days of prep and spontaneous chaos that I thrive on for my day-to-day cooking and meals. Most people want convenience, and this is the reason the cardboard carb market of today continues to thrive. Pot Noodles, for example, are as popular as ever. Now, I can’t quite match the tear-top convenience of that crap, but a great-tasting quick dish made with real food is in my wheelhouse.

 

I have come up with a better version of the Pot Noodle using Kilner jars: Kilnerdles. My main upgrade in the Kilnerdle is the addition of miso paste, a Japanese stock packed with umami, and fresh ginger and lime juice for a fresh zing. Then I add the noodles that give my dish its hilarious portmanteau and finish with some theme flavours and of course, lots of vegetables.

 

Pork Kilnerdle

I wanted to use the classic combination of pork and Chinese 5 spice in this one.

 

I wanted to use the classic combination of pork and Chinese five-spice powder in this one. Be careful not to use raw pork. Cured meat is a great idea - garlic sausage would be perfect, but don’t use one prepared with paprika as it will taste a little odd.

 

Ingredients:

  • 1 tsp soy sauce
  • 1 tsp miso paste
  • ½ tsp five-spice powder
  • ½ tsp freshly grated ginger
  • 1 nest of wholewheat noodles
  • 5 slices of garlic sausage
  • ½ carrot
  • Handful of mange tout
  • 1 slice of red cabbage
  • 1 spring onion, sliced
  • Wedge of lime

 

Method:

  1. Bring a small pan of water to the boil.
  2. Cook the noodles for two minutes, then drain and rinse under cold water.
  3. Put the soy sauce, five-spice powder, and Miso paste into a clean Kilner jar. Top with the noodles and sausage, and cram in as much veg as can fit. Pop the lime on top.
  4. When it comes to chow time, boil the kettle, pop open the lid, and remove the lime. Pour in enough water to top the noodles.
  5. Close the lid and leave to rest for 4 minutes.
  6. Squeeze over the lime, stir, and enjoy.

 

Mushroom and Broccoli Kilnerdle

Vegetarians don’t have to be left out of the Kilnerdle party.

 

Vegetarians don’t have to be left out of the party. Use the same basic ingredients and method, just make a few changes to the flavours and you're good to go.

 

Ingredients:

  • 1 tsp soy sauce.
  • 1 tsp miso paste.
  • ¼ tsp chilli flakes
  • ½ clove of garlic, grated
  • ½ tsp fresh ginger, grated
  • 1 nest of wholewheat noodles
  • 3 button mushrooms, finely sliced
  • A few broccoli florets
  • Slice of red cabbage
  • 1 spring onion, sliced
  • Wedge of lime

 

Method:

  1. Bring a small pan of water to the boil.
  2. Cook the noodles for two minutes, then drain and rinse under cold water.
  3. Add to a Kilner jar with the soy sauce, miso paste, chilli flakes, garlic, and ginger.
  4. Top with the mushrooms, chopped up broccoli, some red cabbage, and the spring onions. Bung in the lime.
  5. When it comes to chow time, boil the kettle, pop open the lid, and remove the lime. Pour in enough water to top the noodles.
  6. Close the lid and leave to rest for 4 minutes.
  7. Squeeze over the lime, stir, and enjoy.

 

Try adding some beef jerky to the mushroom recipe, using cooked chicken and peas, or even prawns or salmon. Boom – done. Enjoy.

 

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Photos courtesy of Tim Harrison.

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