Proper spicy pot noodle
- Good Food team
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Serves 1
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 3.9 out of 5.7 ratingsRate
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The perfect snack for you or the children - ready in minutes
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp Thai curry paste
-
3 chopped spring onions
-
1 large grated carrot
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a mugful of vegetable stock
or chicken stock
-
a handful of frozen peas
-
150g straight-to-wok noodles
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Nutrition: per serving
- kcal366
- fat9g
- saturates1g
- carbs61g
- sugars14g
- fibre9g
- protein13g
- salt2.85g
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Method
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step 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.
Recipe from Good Food magazine, April 2006
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A star rating of 3.9 out of 5.7 ratings
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