Vegetable Pot Noodle Recipe With Homemade Noodles

Jennifer Orrange Recipes Mar 6, 2010 No comments

There are so many recipes for pot noodles with every household and culture boasting their own version of this simple, comforting and inviting meal that warms from the inside out.

Whether serving this dish for lunch or for dinner, the following recipe for vegetable pot noodles is unique in that it includes homemade noodles. Creating noodles from scratch can seem daunting to someone who may not have tried before, but if you have a little extra time and the desire, it is a truly rewarding addition to your pot noodle dish.

If time is pressing, substitute the home made noodles for regular dried flat egg noodles, but I recommend an attempt at making the noodles yourself as these noodles are really quite simple to make and you can boast a truly homemade meal, completely from scratch!

This recipe for vegetable pot noodles adds a step for creating your own chicken stock. If time is limited, it is fine to substitute homemade stock with 8 cups prepared low-sodium chicken (or vegetable if desiring a vegetarian dish), stock


  • Chicken Stock
  • 1 whole chicken (3-4 pounds)
  • 12 C cold water
  • 2 onions unpeeled and quartered
  • 2 leeks, dark green tops only (rinsed well of any dirt)
  • 2 carrots, cut into rough chunks
  • 1 stalk of celery
  • 6 fresh dill stems (no leafy fronds) (optional)
  • 2 fresh parsley stems (no leaves)
  • Noodles
  • 2 C flour
  • 1 t salt
  • 2 large eggs
  • 2 egg yolk
  • 3 T cold water


  • 1 C carrots, sliced on a bias into thin pieces
  • 1 leek, white and light green parts only, sliced thin
  • 6 asparagus stocks cut on a bias into 2 cm pieces
  • 1 C shelled peas


Place chicken and all vegetables and herb stems into a large Dutch oven or stock pot, cover with water and bring to a boil.
Reduce the heat to low and simmer for about 1 hour or until the chicken is cooked through
Remove chicken and set aside to cool.
Once cool, remove the meat from the bird shredding into bite sized pieces and set aside.
Return the bones to the stock and simmer gently for an additional 1-2 hours
Strain the stock and skim off the fat.
Do not add any salt to the stock, salt will be added to the vegetable pot noodle soup later.

While the stock is simmering, place flour and salt in a large bowl and mix together well. Add eggs and egg yolks and mix until well combined. Add just enough water, about 1 T at a time, until a rough dough forms. Place dough on a well floured counter top and knead dough until it is smooth. Dust dough with flour and cover with a non-terry towel to rest for 10 minutes.

Cut dough into 4 pieces. Working with only one of the pieces at a time, roll out using a rolling pin or a pasta machine, roll the pasta as thin as paper. Place the rolled dough to a piece of parchment or waxed paper. Using a rolling pizza cutter, pasta cutter or sharp knife, cut thin strips (1/4 inch, 5-mm wide). Use a ruler to aid in accuracy. Allow noodles to rest on the paper 1-2 hours until they are no longer sticky. Repeat the process with the remaining 3 pieces of dough

Pot Noodle Soup
Return strained stock to the large pot. And bring to a boil. Add carrots, leeks and noodles and boil for 10 minutes, until carrots are soft and noodles are almost cooked. Add asparagus, peas and reserved cooked chicken and reduce heat to simmer for about 3 minutes longer. Vegetables should be tender, but slightly crisp and retain their bright green color.

Season with salt and pepper to taste.

Serve with warm crusty bread.


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