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Smoky bacon pot noodle for one

Contains pork – recipe is for non-Muslims only

Who needs ready-made instant noodles when you can whip up your own low-fat, high flavour version in under 10 mins?

  • Prep: 2 mins
    Cook: 5 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 356
  • Carbohydrates 68
  • Saturated Fat 1
  • Sugar 4
  • Protein 15
  • Fat 5
  • Fibre 0
  • Salt 1.29

Nutrition per serving

  • Calories 356
  • Carbohydrates 68
  • Saturated Fat 1
  • Sugar 4
  • Protein 15
  • Fat 5
  • Fibre 0
  • Salt 1.29

Ingredients

  • 1 rasher smoked back bacon, trimmed and chopped
  • 2 spring onions, white and green separated and finely sliced
  • 50g frozen peas
  • quarter tsp paprika
  • 2 tsp cornflour
  • 200ml vegetable stock
  • 150g block straight-to-wok wheat noodles, or equivalent of dried, cooked
  • splash Worcestershire sauce

Method

  1. In a small non-stick pan, fry the bacon for a few mins, add the white parts of the spring onions, peas and paprika, then cook for 1 min more. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a couple of mins until thick and saucy, then scatter with the green parts of spring onion.

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