With rice noodles, five-spice & coriander
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LOVE YOUR LEFTOVERS
— Save and slice up any ginger peelings to make a lovely homemade tea – simply pour over boiling water and add a slice of lemon, if you like.
— If you’ve got leftover fresh herbs, prolong their life by wrapping the stalks in wet kitchen paper before popping back in the fridge. Or, pound them up with a little salt and decant into ice-cube trays to use in soups, stews or pasta, or to flavour meat and fish.
Swap in whatever veg you’ve already got at home – sliced leeks, radishes, cabbage or broccoli are all great.
— Leftover cooked and shredded chicken would be delicious here. Or, if you’ve got them, chuck in a few frozen prawns. Just make sure any meat or fish is piping hot before serving.
— Boil an egg to your liking (5 minutes for soft boiled, 7½ minutes for semi-firm or 10 minutes for hard-boiled), then halve and place on top of the noodles, to serve.