EGG NOODLE RECIPE UK RECIPES
NADIYA HUSSAIN INSTANT NOODLES RECIPE | TIME TO EAT ...
Nadiya Hussain's clever take on instant noodles is a go-to comfort food recipe, with four variations packed with delicious flavours and satisfying ingredients. These stress-free noodles make a warming lunch or an easy weeknight supper.
Provided by Nadiya Hussain
Total Time 15 minutes
Cook Time 15 minutes
Yield Serves 1 person; paste makes enough for 4-8
Number Of Ingredients 1
Steps:
To make the spice paste, blitz the onions and garlic until pulsed but not a smooth paste.
Put the oil into a pan on a medium heat. When it’s hot, add the onions and garlic and cook for 10–15 minutes, until the onions are brown. Now add the vinegar, fish sauce, soy sauce, brown sugar and chilli paste, and cook until the mixture is a thick paste with no liquid. This should take about 20 minutes on a medium to low heat.
When the spice paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.
Now to make the noodles. Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.
Noodle Variations
Chicken and Pea:
1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dillBeef and Kimchi:
1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprikaSoya Mushroom:
1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jarEgg Noodles:
1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill
EASY RAMEN NOODLES RECIPE - BBC FOOD
Turn a pack of instant ramen noodles into a glorious dinner with a few simple additions – a marinated egg, roast meat, greens and a little mirin if you have it.
Provided by Tim Anderson
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 1
Number Of Ingredients 9
Steps:
- Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes.
- Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional).
- Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg.
- Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion.
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Calories 674kcal per serving
- Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately.
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Total Time 20 minutes
Cuisine Asian
Calories 383 calories per serving
Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.
Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.
Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.
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