Proper spicy pot noodle

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

  • Prep:5 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 366
  • fat 9g
  • saturates 1g
  • carbs 61g
  • sugars 14g
  • fibre 9g
  • protein 13g
  • salt 2.85g


  • 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


  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.

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