Proper Pot Noodles

February 1st, 2012 Posted by Mr M. Waller

So quick you won’t believe it!

We made this recipe in Kitchen Garden Club on Wednesday 1st February to celebrate Chinese New Year.

Preparation Time: 10 Minutes
Cooking Time: 2 Minutes

Equipment: Chopping Board, Knife, Wok, Spatula.


  • 410ml chicken or vegetable stock
  • 2 spring onions, chopped (optional)
  • 2tsps sunflower oil
  • 200g stir-fly vegetables (thinly sliced peppers, bean sprouts, cabbage etc – buy a packet or grow your own)
  • 300g straight-to-wok noodles
  • 250g cooked prawns (optional)
  • Soy sauce, to taste.
  1. Warm the stock if it’s cold, and finely chop the spring onions on a chopping board.
  2. Het 2tsp sunflower oil in a wok until very hot, throw in stir-fry vegetables and toss with a spatula for 1-2 minutes until they are just cooked, but still nice and crisp.
  3. Add the noodles, prawns and a splash of soy sauce and toss for another minute or so until everything is warmed through.
  4. Remove the wok from the head and divide the noodles between 4 large mugs, plastic tumblers or bowls.
  5. Pour the stock over the noodles, scatter some spring onions over the top, if you’re using them, and serve immediately with chopsticks and spoons to slurp up the delicious broth (this isn’t considered rude in china: in fact, it helps to cool the hot noodles down).

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