A super quick way to pimp up a corner shop staple and make it go a bit further by adding in some veg
5 minutes
5 minutes
2
1 Peel and grate the carrot, and finely slice the cabbage and spring onions.
2 Next, pour 2 mugs of boiling water from the kettle into a saucepan over a medium heat.
3 Add the noodles, along with the flavour sachet, and crumble in the stock cube. Stir, then reduce to a simmer so that it’s bubbling very gently. Cook for 4 mins.
4 For the last minute of cooking, add the cabbage and frozen peas to the pan.
5 Turn off the heat then add the grated carrot and sliced spring onions to the pan. Add a splash of soy sauce, spoon into bowls and tuck in.
No child should ever go to bed hungry says chef Tom Kerridge and there are lots of simple, nutritious and affordable recipes at Full Time
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