Cooking and freezing
Just add noodles
Updated
These recipes are made like a stir-fry, then frozen, and each batch takes 25 to 35 minutes to cook. Each block is a concentrated mix of sauce, meat and vegetables, so all you add on the night is the noodles and anything fresh.
Noodle night, for one
- Cook the noodles. Soak 75g dried rice noodles for pad thai, or cook a nest of udon, ramen or egg noodles as the packet says. Keep a mug of the cooking water.
- Reheat 3 blocks in a wok or frying pan over a medium heat with 2 tbsp water, stirring, until piping hot (4 to 5 minutes).
- Toss the noodles through for 1 to 2 minutes, loosening with a splash of the noodle water until glossy.
- Finish fresh: beansprouts, a scrambled or fried egg, lime, crushed peanuts, sesame seeds, cucumber or spring onions.
Which noodle?
| Noodle | Use with |
|---|---|
| Rice noodles: flat for pad thai and satay, thin vermicelli for Singapore. Soak, don’t boil, or they turn mushy. | Chicken Pad Thai Base, Chicken Satay Noodle Base, Singapore Curry Noodle Base |
| Egg noodles | Chicken Chow Mein Base, Beef & Broccoli Noodle Base, Gochujang Chicken Sesame Noodles Base, Crispy Chilli Beef Noodle Base, Honey Garlic Chicken Noodle Base |
| Thick udon, ramen, soba or wheat noodles; they hold a sticky sauce best | Gochujang Pork Noodle Sauce, Dan Dan Pork Noodle Sauce, Sticky Teriyaki Tofu Noodle Base |
Where to start
- Mild, for everyone: Honey Garlic Chicken Noodle Base or Chicken Chow Mein Base, both rated 1 for heat.
- Fast and mild: Beef & Broccoli Noodle Base, 25 minutes for 15 blocks, with plenty of broccoli.
- Vegetarian: Sticky Teriyaki Tofu Noodle Base, with crispy tofu and edamame.
- Peanut lovers: Chicken Satay Noodle Base or Chicken Pad Thai Base, both gentle warmth.
- Want heat: Dan Dan Pork Noodle Sauce is the hottest of the eleven, rated 4, with Sichuan pepper’s tingle.
All eleven are in the Just add noodles collection. To push any of them hotter, see Turn up the heat.