Mr Lee’s noodles in a cup and my recipe to spice them up!

Whilst we’ve been working from home these past few months most of our lunches are a super quick affair in between Zoom calls. I love having food staples in the store cupboard that’s easy, tasty and quick to make and have been loving Mr Lee’s Noodles. I was kindly gifted two flavours from the Vegan range to try and they are gluten free too.

Up until this year I can’t remember the last time I actually had pot noodles, but Mr Lee’s range is in a league of its own compared to the ones that I have tried before and are a much more gourmet version.

Here you have soft rice noodles as the base ingredient along with varying freeze dried and vegetables. I had the Dragon Fire Vegetables (Hot & Sour Rice Noodles with Mushroom, Bamboo Shoots, Ginger & Green Beans) and the Zen Garden Vegetables (Harmonious Miso Rice Noodles with Asparagus, Green Beans, Spinach & Ginger) to try. What I really like about them are that the ingredients are freeze dried, not dehydrated. This locks in more of the flavour, nutrients and vitamins and makes it so much tastier too!

They have loads of other flavours in their range such as Tai Chi Chicken, Coconut Chicken Laksa, Hong Kong Street Beef and Warrior Fighting Shrimp.

On their own they are absolutely divine and so convenient when you lack time but if you do want to change things up and spice them up a notch, here is my suggestion on how to do that, in under 10 minutes!


  • I pot of Mr Lee’s noodles (I used Dragon Fire Vegetables but feel free to use any) prepared in advance according to packaging instructions.
  • 1 tablespoon Sesame oil
  • 4-5 Sichuan Peppercorns
  • 1 tablespoon grated Ginger
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Chilli and Garlic Sauce. I used Lee Kum Kee but you can use any Chilli sauce.
  • Chopped Coriander (optional)

A note on Sichuan Peppercorns – they add a wonderful fruity flavour and have a numbing sensation. I am obsessed and they have been a store cupboard essential for me ever since I first experienced them a few years ago! 


  1. Heat the sesame oil in a wok or pan over a medium-high heat.
  2. Add the Sichuan peppercorns and after a minute pour in the soy sauce and add the Chilli and Garlic sauce and grated ginger.
  3. Stir gently for 2 minutes and then add the contents of your choice of Mr Lee’s Noodles into the wok.
  4. Mix everything up well and let this cook for a further 2 minutes.
  5. Take off heat and if you like you can garnish with freshly chopped coriander.
  6. Enjoy 🙂

Are you an instant noodles fan? Let me know in the comments!

Mr Lee’s Noodles can be bought here:



About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way. It's my goal to get swept off my feet as often as possible!

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  1. They look delicious Binny! I haven’t had pot noodles for a long long time! I’m tempted now 🙂

    Posted 6.4.20 Reply
  2. Laura wrote:

    I love how you have pimped these up!

    Posted 8.28.20 Reply
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