DIY Pot Noodle safe ingredients I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea how safe it will be to eat given the minimal cooking that's available by just pouring boiled water. So, can anyone advise if any of the following ingredients pose any risk if they are simply soaked in water and not drained or heated in any sustained fashion?


Vermicelli Noodles
Water Chestnuts
Bean Sprouts
Miso Paste


The Vermicelli I can find here in the UK all suggests that it needs to be soaked and drained. Is it safe to eat them with the water they were soaked in? Are there other kinds of noodles that can be prepared using only boiling water (which would then become some sort of "miso soup" in the blend of things)?

Food safety is the ultimate factor for me, I'm emetophobic so anything which could cause food poisoning will make me paranoid as hell.
None of those items need to be heated to be safe, even if you eat them daily. Vermicelli is just pasta, made from wheat four, rice flour or mung bean flour. It may not be palatable under-cooked, but it won't hurt you unless you are sensitive to that ingredient. And if you are sensitive, cooking it won't help anyway.