Homemade Instant Noodles {10 Minute Meal}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 Red cabbage (Finely shredded)
- 200 g Mushrooms (Finely sliced)
- 4 Spring onions (Finely sliced)
- 600 g Read-to-wok noodles (2 x 300g packs)
- 130 g Cooked pork slices ((Optional))
- 4 tbsp Soy sauce ((1 tbsp per person))
- 4 tbsp Peanut butter ((1 tbsp per person))
- 4 tbsp Sweet chilli sauce ((1 tbsp per person))
- 2 tsp Garlic paste ((1/2 tsp per person))
- 2 tsp Ginger paste ((1/2 tsp per person))
- 4 tbsp Water ((1 tbsp per person))
Method
- Put all of the vegetable meat ingredients shared equally between 4 containers.
- Put the 'sauce' ingredients into each one as directed in the ingredients.
- Put on the lids and store in the fridge.
- When you are ready to serve, add the water and microwave (with the lid loosely on) each one for 1:30 minutes (or according to the noodle instructions).
- If you are cooking more than one at a time you may need to adjust the cooking time.
- Give them a good stir (or shake in their tub with the lid on!). Be sure to check that they are hot through and serve immediately.