When weeknights get chaotic, a packet of instant noodles is often the easiest thing to reach for. But you don’t have to settle for a bland, salty broth. With a few simple additions from your fridge and pantry, you can easily upgrade a basic block of noodles into a quick, delicious meal.
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1. Chicken ramen
Adding shredded chicken breast and spinach turns a quick noodle soup into a filling, comforting meal.
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The Protein & Veg: 1 cup shredded cooked chicken (rotisserie works great), 1 cup fresh baby spinach, and a handful of fresh coriander.
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How to make it: Heat a little oil in a pot and fry 1 chopped garlic clove and ½ tsp grated ginger for 30 seconds. Pour in 400ml water, half the seasoning sachet, and 1 tbsp soy sauce, then bring to the boil. Add your noodles and cook for two minutes. Add the chicken and spinach for the last minute so the chicken heats through and the spinach wilts. Pour into a bowl and top with a splash of sesame oil, sliced spring onions, and fresh coriander.
2. Chilli beef noodles
Thinly sliced beef mixed with noodles and fresh herbs makes a quick, takeaway-style stir-fry.
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The Protein & Veg: 150g thin beef strips, ½ red pepper (sliced), and fresh coriander leaves.
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How to make it: Fry the beef strips in a hot pan with a little oil for two to three minutes until dark and crispy, then set aside on a plate. Boil your noodles for two minutes and drain. Put the cooked noodles straight into the hot pan with the remaining seasoning sachet, 1 tbsp soy sauce, and a pinch of chilli flakes, tossing for one minute. Put the noodles on a plate, top with the crispy beef, sliced red pepper, and chopped coriander.
3. Miso noodle bowl with roasted mushrooms
Rich miso paste and roasted mushrooms turn simple noodles into a quick, savoury soup.
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The Protein & Veg: 1 cup sliced mushrooms, 1 tbsp miso paste, 1 cup fresh baby spinach, and fresh coriander.
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How to make it: Put sliced mushrooms on a tray with a little oil, salt, and pepper, then roast in the oven or air fryer at 200°C for 10 minutes until soft. Boil 400ml water in a pot and add your noodles. Add the spinach in the last minute so it wilts, then take the pot off the heat and stir in 1 tbsp miso paste. Pour into a bowl, top with the mushrooms, and add fresh coriander.
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