Instant noodle bowls

Instant noodle bowls

Perfect for a quick dinner or a packed lunch for the office, these instant noodle bowls are healthy and full of flavour.
	    
  • 10 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 2 Knorr Chicken Stock Cubes
  • 150 g vermicelli rice noodles (4 nests)
  • 300 g tofu
  • 1/2 red cabbage shredded
  • 2 carrots ribboned
  • 150 g chestnut mushrooms
  • 2 spring onions
  • 1 lemon
  • 800 ml water
  • 2 tbsp soy sauce

  1. Start by finely chopping/shredding all vegetables.

  2. Cut Tofu into bite sized cubes and fry lightly in oil.

  3. To the meal prep containers, add a serving of rice noodles, mushroom, cabbage, carrot, spring onion, 1/2 stock cube and a tsp of miso paste.

  4. When ready to eat, simply add boiling water and wait 5 minutes until rice noodles are tender. Mix and season with chilli flakes.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 263.22 kcal
Protein (g) 12.63 g
Sugar (g) 6.57 g
Fat (g) 3.3 g
Fibre (g) 4.72 g
Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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