Chorizo & Tomato Instant Noodles In A Pot


  • * About 30g chorizo, chopped
  • * 1 nest of standard, thin, quick-cook egg noodles
  • * 3-4 shredded basil leaves
  • * 100ml tomato passata
  • * Salt and freshly ground black pepper
  • * ½ tsp fennel seeds, lightly crushed
  • * 3-4 spring onions, finely sliced

1. Put the chorizo, onions and fennel into a heatproof pot with the noodles. Season the passata well, add the basil, and put in a small jar separately. When ready to eat, pour boiling water over the noodles to just cover, add the passata and leave for 5-6 minutes. Stir and eat.

View full recipe at SpringPad


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