Proper spicy pot noodle

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Recipe by Good Food

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1. Add the Thai curry paste to a pan and fry over a medium heat for 2 mins. Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.

Per serving

366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, salt 2.85 g

Latest comments and suggestions

• Seaside Landlady

  07 January 2008

  Seaside Landlady commented on this recipe

  this has become a firm favourite for me when I'm juist cooking for myself! If you like fresh veg and spicy food, it is perfect for a winter evening.

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• Seaside Landlady

  07 January 2008

  Seaside Landlady commented on this recipe

  this has become a firm favourite for me when I'm juist cooking for myself! If you like fresh veg and spicy food, it is perfect for a winter evening.

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• Helen

  25 May 2008

  Helen rated and commented on this recipe

  

  Lovely quick meal, I may add some chilli flakes next time as I would have liked it to have more of a kick - was very good though!

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• Nona

  29 August 2008

  Nona rated and commented on this recipe

  

  It may have been the quality of my chicken stock, but this other than thai fieriness lacked taste. It was a healthy lunch though and easy to prepare.

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• Miss Riley

  22 January 2009

  Miss Riley rated and commented on this recipe

  

  Easy recipe, but not to my taste at all.

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• liam

  11 July 2009

  liam rated and commented on this recipe

  

  great and easy to do, spot on for my pack up. added mushrooms and soy sauce.

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• bowley1

  04 October 2009

  bowley1 rated and commented on this recipe

  

  I tried this as a lunch for work. I tried using dried noodles to see if it would work - it was ok but next time I will boil the noodles in the morning first then whack in the veg then take a stock cube and the thai curry paste to work to be able to add them just before lunch so I can have like a pot noodle at work which will actually be better for me and alot more tasty

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Ingredients

• 2 tsp Thai curry paste
• 3 chopped spring onions
• 1 large grated carrot
• a mugful of vegetable stock or chicken stock
• a handful of frozen peas
• 150g straight-to-wok noodles

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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian

Ingredients

• 2 tsp Thai curry paste
• 3 chopped spring onions
• 1 large grated carrot
• a mugful of vegetable stock or chicken stock
• a handful of frozen peas
• 150g straight-to-wok noodles

Per serving

366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, salt 2.85 g

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