QuickLow fat

Pot Noodle, Properly

Same idea as the packet, without the sachet.

8 min Serves 1 Kettle

Per serving

501

kcal

17.6 g

protein

88.2 g

carbs

7.2 g

fat

3.5 g protein per 100 kcal · 5.8 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Rice noodles, dry weight90 g
  • Stock cube10 g
  • Frozen mixed vegetables100 g
  • Soy sauce15 g
  • Egg(optional)55 g
  • Spring onion(optional)15 g

Method

  1. 1Everything into a large mug or jar.
  2. 2Cover with boiling water and put a plate on top.
  3. 3Six minutes, then stir hard.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Frozen vegetables need cookingShow

Frozen vegetables and sweetcorn are usually blanched, not fully cooked. After a listeria outbreak linked to frozen sweetcorn, food agencies advise cooking them unless the pack says 'ready to eat'.

  1. Add them straight from frozen — no need to thaw.
  2. Cook until they are piping hot all the way through, even if they are going into a salad (let them cool after).
Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.