Recipes
Recipes

Chorizo & pepper noodle pots

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

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

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(5 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.60 per serving

Nutritional Information

Each 253g serving contains

Energy
1604kj
383kcal
19%
Fat
11.5g
Med
16%
Saturates
3.8g
Low
19%
Sugars
8.9g
Low
10%
Salt
3.3g
High
56%
of your reference intake.
Typical energy values per 100g:
634kj/152kcal

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

1
This recipe is part of our cooking with kids feature and has instructions for children.
2
Cut the corn and peas into small pieces. Make sure a grown-up is there to help when you use a sharp knife.
3
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.
4
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.
5
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.
6
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.
7
Scatter on the chorizo and coriander before serving.