When I pick my daughter up from school she is often ravenous, demanding food even on the short drive home.
Now I like two-minute noodles for their convenience, but couldn’t reconcile myself with the idea that I was giving my children food with unnecessary additives and artificial flavours. So I’ve come up with this recipe for a quick and healthy two-minute noodle dish.
Instead of the flavour sachets provided in the two-minute noodle packets I use good quality chicken stock, either bought in a tetra pack or home-made in large batches and stored in the freezer. You simply bring the chicken stock to the boil and then toss in a bunch of broccolini or a couple of handfuls of spinach. Let the vegetables cook for a couple of minutes and then add the noodles and cook for a further two minutes before pouring into a deep bowl. I then pulverise a handful of almonds (12-15) in my mortar and pestle and sprinkle them over the top.
My daughter loves this speedy and healthy snack and it keeps her satisfied until dinner time.
- 2 cups good quality chicken stock
- 1 bunch broccolini or two handfuls spinach, chopped
- 1 packet of two-minute noodles
- 25 grams almonds
- Bring stock to boil in a small saucepan and then throw in vegetables.
- Cook for two minutes and then add two-minute noodles and cook for a further two minutes.
- Ladle into a deep serving bowl.
- Bash almonds with mortar and pestle and sprinkle over the top.
- Serve immediately.