River Cottage

A super-quick meal with a taste of the Orient from River Cottage Every Day

Serves 1

• 1 nest of standard, thin, quick-cook egg noodles
• 1 tsp vegetable bouillon powder
• 1 small carrot, peeled and very thinly sliced
• 2-3 spring onions, finely sliced
• ½ tsp ground ginger
• 6 sugar snap peas, chopped
• 1 small leaf spring greens, stalk removed, finely shredded
• ¼ red or green chilli, deseeded and finely chopped

For the sauce

• 2 tsp soy sauce
• Juice of ½ lime
• Good pinch soft brown sugar

How to make sweet and sour vegetable instant noodles

1. Add the bouillon powder, vegetables and chilli to the dry noodles in the pot. Combine the soy, lime and sugar and put in a small jar. When ready to eat, pour boiling water over the noodles and vegetables to cover by about 2cm. Leave for 5-6 minutes, then stir in the sauce and eat.