Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Proper spicy pot noodle

The perfect snack for you or the children - ready in minutes

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 366
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 14
  • Protein 13
  • Fat 9
  • Fibre 9
  • Salt 2.85

Nutrition per serving

  • Calories 366
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 14
  • Protein 13
  • Fat 9
  • Fibre 9
  • Salt 2.85

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

Method

  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.

Suggested recipes from this collection...