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5-minute noodles recipe

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Use frozen veg and storecupboard ingredients to make this 5-minute peanutty noodle soup. It requires little effort and it's a great way to get some veg in. We've opted for sweetcorn, soyabeans and spinach, but you could use whatever veg you fancy. See method

Serves 1
5 mins
973 calories / serving
Dairy-free

Ingredients

1 chicken stock cube
70g frozen sweetcorn
70g frozen spinach
100g frozen soyabeans
3 spring onions, white parts finely chopped, greens finely sliced
1 garlic clove, crushed
125g fine egg noodles
1 tbsp smooth peanut butter
2 tbsp soy sauce
1 medium egg, lightly beaten
2 tsp chilli oil

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
4090kj
973kcal 49%
Fat
31g 44%
Saturates
6g 32%
Sugars
12g 14%
Salt
9.6g 159%

of the reference intake
Carbohydrate 117.3g Protein 48.1g Fibre 15.5g

Method

Dissolve the stock cube in 1 litre of boiling water, then put into a medium saucepan with the sweetcorn, spinach, soyabeans, the white parts of the spring onions and the garlic. Bring back to the boil then add the noodles and cook for 2 mins.
Meanwhile, whisk the peanut butter, soy sauce and egg in a small bowl until mostly combined. Use a cup to pour 1-2 tbsp of the hot stock into the egg mixture, whisking as you pour, until you have whisked in about six tbsp of stock and the mixture is smooth, then stir it all back into the pan. Serve immediately with the spring onion greens and chilli oil drizzled over the top.

See more Easy noodle recipes