A quick, easy lunch or dinner. I make this with an MSG-free stock rather than the included flavouring packets due to allergies, but use whatever you’d prefer. This is a very flexible recipe.


Ingredients (serves 2)

  • 2 packs 2 minute noodles
  • 2 cubes Chicken stock
  • 1 tbsp Curry powder
  • 1 dessert spoon Peanut butter
  • 1 Spring onion, chopped (optional)

Method

  1. Boil water with chicken stock and curry powder added. Add noodles and boil until soft.
  2. Mostly drain noodles, except for about 2-3 tablespoons of water - this will help make the sauce.
  3. Add peanut butter, allowing a moment to soften in the hot noodles, then mix through with a fork. Serve and eat. Sprinkle with chopped spring onion if desired.

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