Bombay potato fishcakes
Try a fun twist on standard fishcakes by adding spices reminiscent of Bombay potatoes. Crushed poppadums are also an inventive substitute for breadcrumbs
Quick mushroom noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tsp sesame oil
- 75-100g mixed mushrooms
- 1 garlic clovesliced
- pinch of chilli flakes
- 400ml fresh vegetable or chicken stockor ½ stock cube
- 100g-150g ready-to-eat udon noodles
- ½ pak choi
- large splash of soy sauce
- squeeze of lime juice
- 1 tsp crispy chilliin oil
Nutrition: Per serving
- kcal206low
- fat6glow
- saturates1g
- carbs27g
- sugars3g
- fibre4g
- protein9g
- salt2.6g
Method
step 1
Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute.
step 2
Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle the soup into a bowl and season with a splash of soy sauce, squeeze of lime juice and the crispy chilli in oil. Serve straightaway.
