Proper spicy pot noodle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tsp Thai curry paste
- 3 chopped spring onions
- 1 large grated carrot
- a mugful of vegetable stockor chicken stock
- a handful of frozen peas
- 150g straight-to-wok noodles
Nutrition: per serving
- kcal366
- fat9g
- saturates1g
- carbs61g
- sugars14g
- fibre9g
- protein13g
- salt2.85g
Method
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.