Chorizo & pepper noodle pots
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- 135g pack baby corn
- 155g pack sugar snap peas
- 4 pak choi leaves
- 2 spring onions
- 1 sweet pointed red pepper
- 100g Asda Extra Special Chorizo Casero, cut into small cubes
- 250g Asda Egg Noodles
- 1/2 chicken stock cube
- 2 tbsp soy sauce
- 2 tsp Asda Sweet Chilli Sauce
- Chopped coriander, to serve
This recipe is part of our cooking with kids feature and has instructions for children.
Cut the corn and peas into small pieces. Make sure a grown-up is there to help when you use a sharp knife.
Pull 4 leaves from the pak choi and slice them. Chop the root ends and tough green leaves off the spring onions, then slice them.
Slice the pepper in half lengthways. Carefully remove the white pith and seeds. Cut the stem end off, then cut the flesh into small pieces. Fry the chorizo in a frying pan (you won't need any oil) for 2-3 minutes until it starts to crisp and a lot of fat has run out. Transfer to a bowl, leaving the fat in the pan, and set aside.
Break the blocks of noodles in half and put in a large saucepan. Crumble in the stock cube and add the soy, chilli sauce and vegetables.
Carefully pour in 600ml boiling water from a kettle. Heat until boiling, cover and simmer for 4 minutes, stirring halfway through. Stir again, replace the lid and leave for 2 minutes. Ladle into pots.
Scatter on the chorizo and coriander before serving.