The next stage involved gently frying the (possibly infected) poultry whilst crumbling a couple of stock cubes in the water. It’s worth noting that sales of Swan and Mushroom Pot Noodle have dropped dramatically over the last couple of days.
I add the egg noodles into the water. The smell in my kitchen is fantastic, but that’s probably because I’m wearing Lynx Africa:
I throw in the sliced mushrooms, and drain the sweetcorn. I’m not really a fan of sweetcorn, but then again, maybe that is the magic ingredient that makes the real Pot Noodle so scrumptious. I’m chucking some in, although the only can I could find in Asda was bloody huge, so I have to be very careful not to overwhelm the dish.
After frying the mushrooms for a few minutes the sweetcorn is thrown in, along with the noodles, so the whole lot is bubbling nicely in one pan. The only problem is, it’s looking less like “Pot Noodle” and more like “Not Foodle” at the moment.