-
Prep:5 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 366
-
fat 9g
-
saturates 1g
-
carbs 61g
-
sugars 14g
-
fibre 9g
-
protein 13g
-
salt 2.85g
Ingredients
- 2 tsp Thai curry paste
- 3 chopped spring onions
- 1 large grated carrot
- a mugful of vegetable stock or chicken stock
- a handful of frozen peas
- 150g straight-to-wok noodles
Method
Add the Thai curry paste to a pan and fry over a medium heat for 2 mins. Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.
