Chorizo & pepper noodle pots

Chorizo & pepper noodle pots

Instant noodles with chorizo and fresh vegetables is a fun, quick lunchtime meal that will impress their friends.

By , 21 September 2015
Chorizo & pepper noodle pots
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 253g serving contains
  • Fat med
    11.5g
    16%
  • Saturates low
    3.8g
    19%
  • Sugars low
    8.9g
    10%
  • Salt high
    3.3g
    56%
  • Energy 1604KJ 383KCAL
    19%
of your reference intake.
Typical energy values per 100g: 634kJ/151kcal.
Ingredients
  • 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
Method
  • 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.