what else can I do with 8p noodles ?!?

Pink.

jasperconran wrote: »

Hi guys,

I have read many threads where peeps talk about the cheap noodles that you can get for 9p from Asda etc. I know that you can get many different flavours, but my question is, if I brought some, what meals could I make? Im sure that there is a thread somewhere for this, and I know that this is probably a stupid question, but I would really like to know what I can do with them! thanks

There is indeed a thread that should give you lots of ideas so I've added your post to it so that you can browse the suggestions.

Pink

sydlipton1

Value noodles are less than 10p in asda.I love noodles but the flavourings sachets,arnt great they come with.does anyone have any ideas to make something out of these,that tastes good?

Martin

Pink.

Hi sydlipton,

This thread has recipes and suggestions on what to make with value noodles:

what else can I do with 8p noodles ?!?

I'll add your thread to that one later to keep the ideas together.

Pink

ceridwen

The same as one can do with ordinary noodles I guess.

I used a recipe from a "dirt broke" webpage the other day - in which he used Value noodles. As far as I recall - it was peanut butter/lime juice/onions with it. It was pretty okay.

CCP

I used to make a recipe which had various veggies stir-fried with ginger and (I think) honey, then mixed with value noodles and cashew nuts (or peanuts, which are considerably cheaper) sprinkled over the top.

It was really tasty, as I remember - I must make that again. :think:

Crisp_£_note

Add curry powder to the water before adding the noodles then dry fry some diced chicken and chopped new potatoes (skin on) add to noodles with a handful of sultanas.

You can make just about any pasta or rice dish and substitute with noodles. Even make a noodle Salad to acompany a BBQ instead of a baked spud.

PennyGSD

My recent favourite is to fry some slicedmushrooms, green or red pepper and courgettes, add a splash of soy sauce and sweet chilli dipping sauce and then stir in the cooked noodles.

Good filling lunch and quite diet friendly.

Stephen_Leak

Try this, and especially with the five-spice powder, Sichuan pepper (amazing stuff) and/or chilli powder, with noodles ...

VEGETABLE STIR FRY

Serves 2

INGREDIENTS

250g of mixed vegetables, such as baby sweet corn, broccoli florets, cabbage leaves, carrots, cauliflower florets, courgettes, green beans, lettuce leaves, mange tout peas, mushrooms (normal, oyster or shitake), peas, spinach and sweet peppers.
½ a bunch of spring onions
1cm (½ inch) piece of fresh ginger
1 teaspoon of corn flour
250ml of water
3 tablespoons of oil
¼ of a teaspoon of ground black pepper
1 teaspoon of salt
1 tablespoon of sesame oil
2 tablespoons of dark soy sauce
1 teaspoon of sugar

METHOD

Wash and/or peel whatever vegetables you are using as required. Cut any carrots into matchstick-sized strips, any green beans into 2cm (1 inch) lengths and anything else into 1cm (½ inch) strips or pieces. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop them into thin slices. Peel the ginger and chop it into tiny pieces.

Put the corn flour into a cup and add the water, a bit at a time. Stir each time to make sure it is smooth.

Put 2 tablespoons of the oil into a frying pan or wok on a medium heat. Add the vegetables. Fry for 2 minutes. Stir frequently to stop them sticking. Remove them and put them on a plate.

Add the remaining tablespoon of oil, ginger and spring onion. Fry for 1 minute. Stir frequently to stop them sticking.

Add the pepper, salt, sesame oil, soy sauce and sugar. Put the vegetables back in. Add the corn flour mixture. Fry for 3 minutes until the sauce thickens, Stir frequently to stop it sticking.

ADDITIONS & ALTERATIONS

You can use or add almost any vegetable that you happen to have around and needs using up.

Use ¼ of a teaspoon of five spice powder or ground Sichuan pepper instead of the black pepper.

Add ½ a tablespoon of dry sherry or rice wine.

For a hot Sichuan-style version, add 1 teaspoon of chilli powder,

Serve as a side dish, or with boiled rice, or with boiled or fried noodles. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients.

TIPS

Dark soy sauce is used for cooking, as its flavour develops with heating. Light soy sauce is used for seasoning.

This cooks very quickly, so get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok.

shebrett

I pan fry salmon (can use any meat) in really hot sesame oil until browned (cooked well if chicken but still raw in middle if using fish/red meat)
Then add sauce mix of : 5 parts water, 3 parts teryaki sauce, 2 parts honey, 1 part sweet chilli sauce, 1 part BBQ sauce and a crushed garlic clove.
Pour this sauce over the meat and add any vegetables you want at this stage and keep heat on high while veg cook and sauce reduces, you want a good amount of sauce, about half a cup per person. Taste as you go and if you find the sauce too strong just add more water.
When sauce is reduced and has thickened a little add the cooked noodles, and when happy with flavour (flavour gets stronger the longer you cook as water boils off), serve.
Works really well with rice as well.

meritaten

lol - I ditch the flavour sachet and either put in a chicken oxo cube or a bovril cube. or if I want chinese flavour noodles I drizzle toasted sesame seed oil over them. nice with some stir fried veg!