Soup for you!!!

Smoky bacon pot noodle for one

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

    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.

PER SERVING
356 kcalories, protein 15g, carbohydrate 68g, fat 5 g, saturated fat 1g, fibre 0g, sugar 4g, salt 1.29 g


Thai Pot Noodle

vegetable stock (750ml)
chunk of fresh ginger
½ red chilli
3 cloves of garlic
1 stick of lemon grass
2 Kaffir lime leaves
handful of button mushrooms
two bunches of rice noodles
raw king prawns (150g)
2 tbsp fish sauce
1 lime
1 pak choi
bunch of fresh coriander
couple of spring onions


make up the vegetable stock using boiling water and a stock cube if you don’t have fresh.
peel and finely chop or grate the garlic, ginger and chilli.
fry them all in a shot of vegetable oil in the bottom of a large pan for 1 minute or so to release their flavours and aromas.
pour in the warmed vegetable stock and bring to a gentle simmer.
bruise the lemon grass with the back of a knife and add to the soup with the lime leaves.
slice the mushrooms thinly and add these to the simmering stock.
dump the noodles, fish sauce and juice of the lime, stir well and simmer for about 3 minutes.
add the prawns and stir through with the pak choi, coriander and spring onions, simmering for just a minute or so more.
splash in a glug of coconut milk as you serve if you prefer (optional).

serves 2


Pot Noodles Recipe

Ingredients
1 lb of thin noodles
1 can of tuna
4 tbsp. of olive oil
1 onion cut in julienne
2 minced garlic cloves
2 tbsp. of chili pepper
1 yellow sweet pepper; cut in strips
4 tomatoes in segments
1 tbsp of oregano
1 pepper in strips
1/2 cup of minced basil
Salt, pepper and cumin
3 cup of boiling broth
3 tbsp of minced parsley

Preparation

Place oil in a hot pot and fry the onion, garlic, red chili or pepper and yellow pepper. Wait for five minutes and add the tomato, oregano and basil.

Season it with salt, pepper and cumin. Cut the noodles in three and place them in the pot, stir them to cover them with the seasoning and let them simmer until the liquid boils dry.

Once the noodles are al dente, add the tuna and parsley. You can also replace the tuna with chicken or fried beef. It is a very simple and quick dish to enjoy with the family.


Proper spicy pot noodle

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

    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, sugar 14g, salt 2.85 g