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Easy Desk Lunch: Pulled Pork Noodle Jars

April 27, 2017 by Katie Bryson

pulled pork noodle jars on feedingboys.co.uk for #thepoweroffrozen
Noodle jars went from being niche eye candy on Pinterest, to full-on food trend – and for good reason. Not only do they look fabulous, they make for a super convenient non-boring desk lunch, cut down on food waste by using up leftovers AND use environmentally friendly glass containers. Noodle jars my friends, are a win-win situation.

Reducing food waste

I’m working with Iceland #PowerofFrozen to draw your attention to simple ways we can all help to reduce food waste, so you might be surprised to learn that these pulled pork noodle jars started life as a totally different meal altogether! Yes, the marvellous world of leftovers.

The Mississippi Smoked Pulled Pork that I used for this recipe is part of Iceland’s World Famous Smokehouse range. It’s great if you don’t have a lot of freezer space because you buy the products frozen, but keep them in the fridge for up to 7 days and cook from chilled.

It was super easy to make – you just snip the bag it comes in and turn the meat and sauce into the provided foil tray and whack it in the oven for 40 mins. After that your kitchen will smell amazing as you shred the delicious meat with a couple of forks ready to serve.

mississippi smoked pulled pork from Iceland's World Famous Smokehouse range on feedingboys.co.uk #PowerofFrozen

Pulled Pork Brioche Bun Feast

I stuffed the glistening strands of tasty pork into soft brioche buns, topping with a dollop of creme fraiche and a spoonful of tangy Red Slaw. I served them up in a platter with salad leaves and steamed corn cobs. It’s a real feast of a meal, but so simple to put together.

The corn cobs were straight out of the freezer, plunged into boiling water and ready in 12 minutes flat. That’s what’s so great about frozen staples like this, you can just throw together an impromptu meal without too much faffing about.

pulled pork buns with corn on feedingboys.co.uk for #poweroffrozen

As they say up here it was canny good like! I love the pops of colour from the red slaw and the cheerful yellow corn – it’s definitely got table appeal.

Leftover love

So there was just enough pulled pork left to make myself a rather glorious lunch for the next day… yep, my Pulled Pork Noodle Jars. This really is a winner. The saucy meat transforms the stock into a deeply tasty broth, mixed with the goodness of the veggies and the comfort of the noodles – oh my!

As you can see below there’s not a great deal of ingredients to gather… and you can adapt it to your own tastes/what you’ve got in that needs using up.

pulled pork noodle jars ingredients on feedingboys.co.uk for the #poweroffrozen

It takes little more than 5 minutes to get it ready, then you can pop it in fridge ready for when you want to eat. Perfectly portable for taking to work and showing off at your desk to all your colleagues. This is THE desk lunch to end all desk lunches!

All you’ve got to do is saunter over to the kettle and pour some hot water in, give it a mix, let it sit for a for minutes with the lid on, and they hey presto. Bish bash bosh. Your glorious lunch is served and instagram ready!

Pulled Pork Noodle Jars on feedingboys.co.uk

5 from 4 votes
Pulled Pork Noodle Jars on feedingboys.co.uk
Print
Mississippi Smoked Pulled Pork Noodle Jars
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A super easy and nutritious desk lunch made using leftover pulled pork, noodles, spinach and carrot all served up in a pretty and portable jar

Course: Snack
Servings: 1
Author: Katie Bryson
Ingredients
  • 50 g dried noodles
  • 1 chicken stock gel pot
  • 100 g leftover pulled pork
  • 1 handful spinach leaves fresh or frozen
  • 1/2 carrot
  • 1-2 tsp soy sauce to taste
Instructions
  1. Make up the noodles with boiling water, and then drain and rinse with cold water.

  2. Place in the bottom of a 400ml capacity jar and press down. Add the stock pot, the leftover pulled pork and the spinach leaves. Pressing down each layer as you add it.

  3. Slice the carrot into thin strips - I used a julienne peeler - and then finally add the strips to the jar. Press down and screw the lid firmly in place. Store the jar in the fridge until ready to use

  4. When you're ready to serve, boil the kettle and pour 150ml of hot water into the jar, give it a good stir along with the soy sauce and then replace the lid and leave for about 3 minutes. Stir again and then eat!

Recipe Notes

Vegetarian? Use quorn pieces instead of meat

Slimming World? Use shredded chicken and it's totally syn-free!

 

The Feeding Boys guide to reducing food waste

I’m pretty passionate about making the most of the food we buy, so here are my top tips:

Plan your meals in advance

The Feeding Boys Meal Planner

  • Every weekend I make time to plan seven days of meals, draw up a shopping list and then get the ingredients bought and the cupboards, fridge and freezer stocked for the week ahead.
  • At the end of every month I go through the food that we still have in and try and plan meals to use that stuff up.
  • Meal planning saves me money because I don’t generally need to go to the shops again until the following week (apart from emergency wine supplies obvs).
  • It definitely cuts down on waste because I use everything I buy for the designated meals.
  • Stress is reduced because you don’t have to suddenly decide what’s for tea, it’s all there waiting to be cooked.
  • As well as scratch-cooked recipes, there are always some dead easy bung-in-the-oven type meals for the extra specially busy days.

Keep your freezer well stocked and organised

food storage solutions in the feeding boys kitchen

  • Use stackable containers and label them clearly with what’s inside and what date you put it in there so it doesn’t linger for more than a few months!
  • Freezing sliced bread, rolls, bagels and crumpets means you’ve always got breakfast covered and frees up your bread bin.
  • Frozen veggies like peas, sweetcorn and spinach are nutritional super heroes and can be whipped out at a moment’s notice for easy side dishes
  • You’re moments away from a healthy smoothie if you keep a good stock of chopped frozen fruit on the go. I also keep bags of baby spinach and kale in the freezer, bought fresh and just slung in there. You can just take a handful every time you need it.
  • Bananas going black? Chop them up and put into bags and freeze – blitz in the blender for healthy banana ice cream – yum!

Love your leftovers!

food storage solutions in the feeding boys kitchen

  • Have plenty of storage solutions for preserving your leftovers – I have a draw full of re-usable containers of all shapes and sizes, shelves full of jars and all manner of freezer bags!
  • Don’t let them linger… while leftovers often taste better the day after, you don’t want them to start gathering fuzz at the back of the fridge. I designate one of my fridge shelves especially for leftovers so I don’t forget about them.
  • Get creative and make something new with them, or take them to work for lunch.

What are your favourite ways of using up leftovers? I’d love to see your comments below!

You can find out more about Iceland’s Iceland #PowerofFrozen campaign here

Disclosure: This is a sponsored post. I have been commissioned by Iceland to share this content with you. All views are my own. #ad

Filed Under: 1 Featured Posts, Brands, Food Writing, Lunch Recipes, Packed lunch, Soup, Sponsored Post Tagged With: desk lunch, food in jars, noodles, packed lunch, packed lunch ideas

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Comments

  1. Jemma @ Celery and Cupcakes says

    April 27, 2017 at 10:09 am

    Oh these sound amazing! I’m all about easy weekday lunches for work.

    • Katie Bryson says

      April 27, 2017 at 8:14 pm

      Thanks Jemma, yep easy is the name of the game here… as is delicious!!!

  2. Emma @ Supper in the Suburbs says

    April 27, 2017 at 10:31 am

    WOW! I wish you made my dinners and lunches 😛 at the minute I’m living on an unhealthy diet of ready meals and stodge from the work canteen. Both dishes look so fresh and vibrant you’d never know they were frozen or even leftovers!

    • Katie Bryson says

      April 27, 2017 at 8:13 pm

      Lol thanks Emma!

  3. Glamorous Glutton says

    April 27, 2017 at 10:33 am

    These lunch jars look amazing and your tips for planning meals are great. I’m a bit of a buy it because I love it and we do have a lot of left overs. GG

    • Katie Bryson says

      April 27, 2017 at 8:13 pm

      Thanks so much!

  4. Michelle @ Greedy Gourmet says

    April 27, 2017 at 10:53 am

    5 stars
    You’ve made me realise I don’t have enough glass jars in my life! So thus far I’ve never had these noodle jar salads but it looks ever so tempting!

    • Katie Bryson says

      April 27, 2017 at 8:12 pm

      I have a lot of jars in my life Michelle, but I still want more!!!

  5. Fiona Maclean says

    April 30, 2017 at 11:44 am

    5 stars
    Oh I like the idea of those. How long will they keep in the fridge?

  6. Heidi Roberts says

    May 1, 2017 at 9:25 pm

    5 stars
    I have taken salads in a jar before but never noodles with meat – love the idea!

  7. Emma @ Adventures of a London Kiwi says

    May 4, 2017 at 10:44 pm

    Ok, ok, this is seriously too delicious for words!

    • Katie Bryson says

      May 6, 2017 at 2:43 pm

      Heheheh it’s properly yum! xxx

  8. Janice says

    May 5, 2017 at 9:43 pm

    5 stars
    That looks so tasty, all of it! Great use of left overs.

  9. Steve | Big Stevie Cool Food Blog says

    June 8, 2017 at 11:07 am

    Oh wow these look fab and mych better than the salad or jacket potato I buy from the staff canteen at the moment.

    • Katie Bryson says

      June 9, 2017 at 7:59 pm

      I’m well and truly addicted to this for my lunch at the moment!

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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