DINNER DASH Speedy suppers with quick-cook noodles
Keep quick-to-cook noodles in the storecupboard for speedy suppers
Veg-packed noodle & egg bowls
SERVES 2 V
Boil the eggs for 6 mins, then set aside in cold water. Cook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.
GOODTOKNOW ibre • 1 of 5-a-day
PER SERVING 510 kcals • fat 20g • saturates 3g • carbs 59g • sugars 14g • ibre 7g • protein 21g • salt 1.8g
Sweet potato noodle soup
SERVES 4 V
Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 11/ mins until 2 crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.
GOODTOKNOW ibre • iron • 2 of 5-a-day
PER SERVING 683 kcals • fat 43g • saturates 30g • carbs 59g • sugars 20g • ibre 10g • protein 9g • salt 0.4g
Teriyaki pork meatballs
SERVES 4
Cook the noodles following pack instructions. Add 2 tbsp sunflower oil to a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise the heat, add the pak choi and cook for 3 mins. Stir through the teriyaki sauce and toss everything together with the drained noodles. Divide between bowls and serve.
GOODTOKNOW low cal • folate • 1 of 5-a-day
PER SERVING 448 kcals • fat 15g • saturates 4g • carbs 50g • sugars 6g • ibre 5g • protein 26g • salt 3.8g