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

Start by finely chopping/shredding all vegetables.
Cut Tofu into bite sized cubes and fry lightly in oil.
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.
When ready to eat, simply add boiling water and wait 5 minutes until rice noodles are tender. Mix and season with chilli flakes.

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

I'm in!