Proper Spicy Pot Noodle
In this flavorful Thai noodle soup recipe, a fragrant Thai curry paste serves as the base for a comforting and quick meal. Combined with the freshness of spring onions, grated carrots, savory stock, and convenient straight-to-wok noodles, this dish comes together effortlessly for a satisfying bowl that's perfect for any day of the week.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 1
Nutrition
- Calories: 366 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 2.85 milligram of sodium
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