A cheap, quick and simple pantry staple, it’s easy to get creative with a packet of noodles.
1. Lunch for the littlies
Give the kids something new in their lunchbox. Cook 100g noodles in reduced-salt vegetable stock. Drain, and combine with 1 finely chopped carrot, 120g can of corn, 1/4 cup peas and 80g shaved light ham.
2. Quick sticks!
On the run? Sauté some onion, garlic, capsicum and chilli, adding 1/4 cup stock and a dash of reduced-salt soy sauce. Stir in cooked noodles, then add two tablespoons cornflour mixed with a little water. Allow sauce to thicken then sprinkled with coriander.
3. Asian-style salad
To make a super-fast salad, toss noodles with thinly sliced, cooked beef fillet, sliced capsicum, snow peas, cucumber and rockmelon. Splash with rice wine vinegar and sprinkle with chopped mint leaves.
4. Super side
Sauté 3 cloves garlic and a head of chopped broccoli. Add to cooked flat noodles and serve garnished with pepper and parmesan cheese.
5. Noodle pikelets
Try these bite-sized treats – combine 1 cup flour with 6 eggs. Stir in 200g cooked, chopped noodles, any leftover cooked vegies and shredded chicken. Pan-fry dollops of mixture and serve with sweet chilli sauce
6. Simple stir-fry
Have a meal ready in 5! Stir-fry diced chicken with sweet chilli sauce and a dash of reduced-salt soy sauce. Add a bag of frozen stir-fry vegetables and combine with noodles. Simple!
7. Easy, cheesy noodle bake
Try this easy, cheesy weeknight meal! Preheat oven to 180°C. Place 2 packs of prepared egg noodles into an ovenproof dish. Simmer cup light cream cheese, 2 x 420g cans creamed corn and 1/2 cup water until cheese melts. Add 1/2 cup frozen peas, 2 finely chopped carrots and 425g tinned tuna, and pour mixture over noodles. Sprinkle with cheese, cover with foil and bake for 30–40 minutes or until golden, removing foil in last 10 minutes, if necessary.
8. Mini muffins
These savoury muffins are perfect for quick snacks and can be stored for three days. Combine 6 eggs, 1/4 cup milk, chopped semi-dried tomatoes, grated zucchini and tinned corn. Stir though 200g prepared, chopped noodles and pour into a greased muffin tray. Bake at 200°C for 15 minutes, or until cooked through.
9. Noodle toss
No pasta on hand? Use noodles instead. Try vermicelli noodles tossed with sun-dried tomatoes, capsicum, crumbled feta, chopped black olives and a little olive oil. Yum!
10. Noodle-y soup
Toss some noodles into your next soup! Add some to our easy Asian broth.