River Cottage

An ideal lunch for work, Hugh cooks instant noodle pots on River Cottage Every Day

Serves 1

• 1 nest of standard, thin, quick-cook egg noodles
• About 30g chorizo, chopped
• 3-4 spring onions, finely sliced
• ½ tsp fennel seeds, lightly crushed
• 100ml tomato passata
• 3-4 shredded basil leaves
• Salt and freshly ground black pepper

How to make chorizo and tomato instant noodles

1. Put the chorizo, onions and fennel in the pot with the noodles. Season the passata well, add the basil, and put in a small jar separately. When ready to eat, pour boiling water over the noodles to just cover, add the passata and leave for 5-6 minutes. Stir and eat.