I feel that it is a bit of a cheat putting this on here as I really don’t have a recipe as such. I make it up as I go along dependent on what I am making for dinner the night before and what we have in the fridge.
For the best part of a year I have been fuelling me and monkey chopswith “swizzle lunch pots”, a one pot, no fuss, no mess, healthy dish!
I would love to say that it’s because I am adamant the monkey man doesn’t succumb to some pre-processed nonsense for his lunch, but the truth is I have a mahoosive abundance of kilner jars! I bought a large amount for our wedding and assured my boy we would find hundreds of uses for the excess after the wedding…Im sure you have all been there, with the tenuous justifications. So, after farming some out to family members, painting them for vases, using them for storage for anything from nuts to cotton wool, hiding lots in our campervan, I gave up and admitted I may have been a little rash in my ordering, that was until i decided I would use them for lunch!
One word of warning, make sure if you take them out to work for lunch or snackage, you actually bring them back…..nudge nudge. Apply a lunch pot rule like me if they take weeks to wing their way home, no jars, no lunchy!
Essentially these are a posh pot noodle, without the additives, salt and other stuff that burns your insides. We love taking them away in the van and after a walk or run, boil up some water, pour in and your lunch is served, tahdahh. They also give me a great reason to use my Alpkit folding chopsticks!
I guess like all of these recipes, its all in the prep and organisation before.
The non recipe recipe, essentially, is what you have to hand, or your preferred tastes. I make them when I am cooking dinner the night before. Chop extra veggies and throw them raw into the jars. Typically, I wil use the following for two lunch or snack pots:
Ingredients
- 1 carrot diced, grated or spiralised
- 1 celery stick diced or chopped small
- 2 spring onions chopped
- Some small pieces of brocolli
- Chopped fresh coriander
- Chopped chilli or chilli flakes
- Grated ginger
- Slice of lime and the juice
- 1 tbsp of miso paste in each jar
- Sprinkle of dried seaweed (optional) but does make them taste more authentic.
- Noodles. I use rice noodles or buckwheat as they are small and easier to squish into the jars.
Other nice additions are peas, mange tout, lemongrass, tofu pieces, water chesnuts, chopped courgette, baby corn.
Construction: Whack it all in the jar, put the lid on and that is it my friends, well until you want your snack pot. Pour over hot water and wait for five minutes until the noodles soften and your pot noodle is served.
swizzlerskitchen.com 
Published by