Semi-instant chicken noodle.

Mode: 1-2 player
Hardware: Pans
Accessories: Glass of Water

Got some leftover chicken from the roast, and a small rag-tag band of rogue vegetables to take care of. So we're going to make an absolute bottom of the barrel style student classic. That's right. The ol' chicken noodle broth. But don't give me that look, cooking mama. This ain't no chicken inspired 15p sachet. This is made with real REAL FOOD.

They say variety is the spice of life, but here on Arrakis, the spice is the spice of life. With that in mind, I've added to the noodles half a teaspoon of chicken stock powder, a pinch of sage, pepper and paprika. You could also put some mild curry powder in it if you wanted some curry flavour noodles. That's so northern.

Boiled up some water and applied it to the noodles, not too much cause we are making a sortof brothy thing here so we gonna be too lazy to drain it. Chopped up the onion, carrot and a couple cloves of garlic and fried them up a little bit. Deja vu. I wonder how many times this blog is going to feature images of me frying onions.

When thats fried and boiled a sufficient amount, only about 5-10 minutes should do the trick really, just haphazardly toss it all together.

Maintain a small level of liquid in the bottom of it all while you heat up the chicken and corn and spinach. I like to tear up chicken and leafy veges with my hands because it works way better. If you have a small child or useless flatmate who isnt good for anything but is at least willing to try to lend a hand (so not mine then) tearing up herbs or vegetables is the perfect job to get them to do.

Post-Mortem: *** Look down at your pot noodle. Now look up at this. Now look back down at your noodles. You're on a blog with the dinner your dinner could taste like.