Someone you e'er proved a Pot Noodle? They're something of an intellect painting in the UK. Pullulate few cookery irrigate on, direct from the kettle, going to put for a few minutes and hey presto! Preserved noodles and added things dead transmute into a repast for one.I'd recommend using preserved playwright noodles for this activity. The ready-cooked lyricist noodles are ok, but they do not fund the sort quite as intimately. Also, vermicelli noodles are alter than the matted rice noodles - because they digest inferior time to modify in the stewed irrigate .


  • Flavour Paste:
  • 1/2 tsp sesame oil
  • 1 tbsp dark soy sauce
  • pinch of ground ginger
  • 1/2 clove garlic minced
  • 1/2 tsp sugar caster or granulated
  • juice from small wedge of lime 1/8 of a lime
  • 1 tsp sweet chilli sauce


50 g dried rice noodles ideally vermicelli, but flat noodles are ok. They take a little longer to soak, so the soup won't be quite as hot
1 spring onion/scallion sliced
4 sugarsnaps/snowpeas chopped in half
1/4 of a red pepper chopped into small chunks
small handful of kale
2 tbsp cooked chicken finely shredded
1/2 tsp cornflour
You will also need:
300 ml boiling water from the kettle

how to  make
1. Mix all the ingredients for your flavour paste, and put into a little sealed tub or jar until you're ready to use it.
2. Put all of the noodle ingredients into a large mug. Cover and refrigerate until you're ready to eat.
3. When you're ready too eat, pour the flavour paste into the noodle cup. Pour on boiling water, stir and cover. Leave for 3 minutes (or longer if the noodle instructions suggest so) and then stir again before serving.

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