Don't let a lack of time ruin your evening meal, this speedy supper is easy to whip up at the last minute
Ingredients
- 330ml stock (any you like)
- squeeze chilli paste, to taste
- 2 tsp soy sauce (or veggie alternative)
- 1 sheet straight-to-wok noodle
- handful stir-fry vegetable
- crushed peanut
Method
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Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
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Simmer for a few mins until all the noodles have separated.
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Add a handful stir-fry veg, reserving any leafy bits until later.
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Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
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Serve in a deep bowl, scattered with crushed peanuts.