15-minute noodles

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 15 minutes
  • Servings 4 portions
  • 1 fresh long red chilli, trimmed and cut into halves
  • 20 g peanut oil
  • 2 tsp Vegetable stock paste (see Tips)
  • 1 carrot, cut into cubes (5 mm - see Tips)
  • 2 tsp dried onion flakes
  • 1 tsp granulated garlic
  • 1 nori sheet, broken into pieces
  • 1000 g boiling water
  • 280 g dried quick-cooking noodles, broken into pieces (see Tips)
  • 50 g snow peas, trimmed and sliced lengthways
  • 20 g oyster sauce
  • 20 g soy sauce
  • 200 g firm tofu, cut into pieces (3 cm)
  • 120 g fresh bean sprouts, to serve
  • 2 sprigs fresh coriander, leaves only, to serve
  • 1 spring onion/green onion, thinly sliced, to serve
  • per 1 portion
  • Calories 2045.7 kJ / 489 kcal
  • Protein 18.3 g
  • Carbohydrates 53.6 g
  • Fat 23.8 g
  • Saturated Fat 5 g
  • Fibre 3.9 g
  • Sodium 969.5 mg

Preparation

  1. Place chilli and oil into mixing bowl and chop 3 sec/speed 6.
  2. Add stock paste, carrot, onion flakes, granulated garlic, nori and boiling water, then cook 2 min/120°C/Reverse/speed 2 (TM31: 2 min/Varoma/Reverse/speed 2) or until boiling.
  3. Add noodles, snow peas, oyster sauce, soy sauce and tofu, then cook 3 min/120°C/Reverse/speed 1 (TM31: 3 min/Varoma/Reverse/speed 1).
  4. Serve topped with bean sprouts, coriander and spring onion/green onion.

Tips & Tricks

  • Please refer to Cookidoo® for the Vegetable stock paste recipe.
  • You can use any vegetables of choice in this recipe. To save time, use a frozen peas, corn and carrot mixture (thawed before cooking).
  • You can use any kind of thin, quick cooking noodle in this recipe (i.e. vermicelli noodles).
  • Add shredded chicken in step 3, if desired.

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