If your child loves pot noodles, try this homemade version for their lunchbox — healthier and perfect as a hot school lunch.
Pasta, soups and stews work brilliantly in a food flask for a warm lunch. If you want something different, try these Chicken Noodles. Ready in about six minutes, they’re quick to prepare in the morning and make a comforting, child-friendly hot lunch.
As with all hot lunch recipes, preheat the food flask by filling it with boiling water, screwing the lid on, and leaving it for 10–15 minutes to retain heat.
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How To Make Chicken Noodles for Lunchboxes
The complete ingredient list and measurements are in the recipe card below, but here are the main steps with helpful photos to guide you.
- Add the dried egg noodles to a saucepan of boiling water and cook according to the package instructions.
- Whisk the chicken stock and cornflour together until smooth and lump-free.
- Pour the stock mixture into a small frying pan with soy sauce, frozen peas and corn, and diced cooked chicken.
- Once heated through, add the drained noodles and toss everything together so the sauce coats the noodles evenly.
When ready to pack, quickly pour the preheating water out of the food flask, add the hot noodles, and close the lid to keep them warm until lunchtime.
More Lunchbox Ideas
If you’re after more inspiration, check the Lunchbox Ideas for Kids section for simple, freezer-friendly and fussy-eater–friendly recipes. Try sausage bites, veggie wraps, mini pizzas or apple & carrot sausage rolls for varied, balanced lunches.
- Veggie Cheese Wrap – Lunchbox Idea
- Ham & Cheese Bread Rolls
- Mini Pizzas – Two Ingredient Dough
- Apple & Carrot Sausage Rolls
Chicken Noodles – Hot Lunch Idea
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- Author: Ciara Attwell
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Total Time: 6 minutes
- Yield: 1 1x
- Category: Lunchbox Recipes
Description
This homemade pot-noodle alternative is a healthier hot lunch for school, simple to make and easy to adapt with extra vegetables or different proteins.
Ingredients
Scale
- 40g dried egg noodles
- 120ml chicken stock
- 1 teaspoon cornflour
- 0.5 tablespoon soy sauce
- 60g frozen peas & corn
- 50g cooked chicken, diced
Instructions
- Preheat the food flask by filling it with boiling water and leaving the lid on for 10–15 minutes.
- Cook the noodles in boiling water according to package instructions; drain when done.
- Whisk the chicken stock and cornflour together until smooth and lump-free.
- Add the stock mixture to a small frying pan with soy sauce, frozen peas and corn, and diced cooked chicken.
- Cook for 3–4 minutes until everything is piping hot and the sauce has thickened.
- Stir in the drained noodles so they are well coated with the sauce.
- Empty the boiling water from the preheated food flask, add the hot chicken noodles, and close the lid quickly to retain heat.
