15 Minute Noodles
This is what I make when I want a quick and hot meal! It’s great topped with a boiled egg or sometimes I add some cubed tofu straight into the soup.
Jump to recipeThis is what I make when I want a quick and hot meal! It’s great topped with a boiled egg or sometimes I add some cubed tofu straight into the soup.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another dish, be sure to try out these recipes:
15 Minute Noodles
This is what I make when I want a quick and hot meal! It’s great topped with a boiled egg or sometimes I add some cubed tofu straight into the soup.
Ingredients
- 2 nests of egg noodles (or quick cook noodles), about 120g dry weight
- About 50g chopped spinach
- About 50g chopped cabbage
- 2 tbsp white miso
- 1 tbsp gochujang
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1-2 tsp sriracha
- 1 tsp chilli oil (or more!)
- 1 tbsp coconut cream or double cream
- 600ml water
- Optional topping: boiled eggs
Method
- In a small bowl mix together the miso, gochujang, soy sauce, sesame oil, sriracha, chilli oil and cream.
- In a medium sized sauce pan, bring about 600ml of water to a boil.
- Add the noodles, spinach and cabbage. Simmer until fully cooked.
- Turn off the heat then add the sauce and stir well.
- Portion into bowls, and that’s it!
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