Method
- Put the noodles in a pan, add the flavour sachet, top with the recommended amount of boiling water and pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).
- Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve.
- Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the leftover meat and cook until heated through.
- Scoop the meat out with a slotted spoon, then transfer to the bowls.
- Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.
- Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles.
- Add a few drops of sesame oil, if you like
Ingredients
- 2 tbsp Supermarket own label sweetcorn
- 2 tbsp Batchelors garden peas
- 1 tsp Miso paste
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 pack Instant ramen noodles
- Meat (any cooked meat you have left over in the fridge)
- 100ml Chicken stock
- 1x Egg
- Sesame oil
- Green vegetables (optional)