WEEKNIGHT WINNERS

Jazz up family favourites with some store-cupboard magic

- GEORGIA SPARKS

Curried udon noodles

SERVES 2

Use whatever veg floats your boat in this simple and flavoursome noodle dish.

PREP TIME: 10 MINS

COOK TIME: 20 MINS 

CALS: 534 FAT: 22G

SAT FAT: 4G CARBS: 58G

HOW TO DO IT

1 Heat the oil in a large saucepan over a medium heat and add the onion and a pinch of salt and pepper. Cook for 5 mins until the onion begins to soften, then add the ginger and garlic and cook for 1 min.

2Add the curry powder and cook for 1 min more, then add the pepper and cook for 1 min. Pour in the stock and bring to a simmer, then cook for 10 more mins.

3 In a small bowl, whisk the peanut butter with the lime juice and a little of the curry-flavoured stock to loosen, then add to the pan, along with the carrot ribbons, mangetout and udon noodles.

4 Once everything is piping hot, divide between 2 shallow bowls. Top with the crispy onions and some chilli oil, if using, and serve with the lime wedges for squeezing.

TIP A GREAT RECIPE FOR USING UP CHICKEN AND VEGETABLES FROM A ROAST.

Boston baked beans