For those of you who just might be addicted to Pot Noodles, this is your healthy answer and it’s almost just as quick to make! Its lovely thick texture makes this a super-hearty meal, plus mangetout contains 128% of the recommended daily allowance of vitamin C per cup. Vitamin C is a powerful antioxidant that helps the body develop resistance against infection.
500ml (2 cups + 2 tablespoons) vegetable stock
2.5-cm (1-inch) piece fresh ginger, peeled and minced
1 garlic clove, minced
150g (5½ oz) uncooked soba noodles
60g (1 cup) fresh beansprouts, plus a few extra to garnish
60g (small handful) mangetout (snow peas), chopped
juice of 1 lime
1 teaspoon chilli flakes (red pepper flakes)
sea salt and freshly ground black pepper
zest of 1 lime, to garnish, optional
Serves 2
Bring the vegetable stock, ginger and garlic to the boil in a large saucepan over a medium-high heat before adding the noodles and lowering the heat to a simmer. Stir the noodles and then add in the beansprouts and mangetout. Continue to stir until you can see that the noodles are thoroughly cooked. Squeeze in the lime juice and chilli flakes and season to taste.
Stir again before removing from the heat and serving in bowls, garnished with a few more beansprouts and lime zest, if using.