I mentioned of Facebook yesterday that I was starting a new feature on the blog – One Pot Wonders. They will be recipes that only use one pot, so that means less washing up! Bonus! Some will be stove-top meals and others will be slow cooker or oven casseroles, but I will save those for when it starts to get colder. Even though this meal was a bit out of season, I just love noodle dishes and how versatile they are.
This is the first one and it was a good one to start with. You literally just chop everything up, put it in a pan and 15 minutes later it is ready. Healthy, quick and easy – those are my favourite kinds of meals.
The great thing about this is that you can use any vegetables that you have left in your fridge. I used leek, but you could add onion. I used Chinese cabbage, but you could use kale or spinach if that is what you have.
Ingredients – Serves 2:
– 2 nests (100g) of wholewheat noodles
– 15 king prawns, raw and de-veined
– 4 mushrooms, sliced
– Quarter Chinese cabbage, chopped
– 1 leek, sliced
– 4 tbsp fresh coriander (cilantro), chopped
– 1 tsp red chilli, chopped
– 2 garlic cloves, crushed
– Juice of half a lemon
– 500ml/2 cups boiling water
– Half a tsp of cumin
– A pinch of sea salt and black pepper
1) Put everything in a large pot and bring to the boil. Simmer for 15 minutes and serve.
Nutritional Information – Per person:
Calories: 261
Fat: 1.5
Carbs: 44
Protein: 18
Fibre: 6
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Lani Goldstein says
I made this for dinner tonight and it was great! I needed to add a pinch of salt for my taste and next time I would use rice noodles, but the flavors were fantastic! I’ve been on a Pho, Tom Yum Goon, Thai soup kick lately and this hit the spot! I’m looking forward to more 1-pot recipes!
Dannii says
Ooops, there is meant to be salt in the ingredients. I shall amend it now. I am glad that you enjoyed it though.
Kasia says
never liked soups but this one seems really nice!! 🙂
Dannii says
It’s not like a normal soup, it is more a noodle dish with a bit of liquid in it.
min says
Can you please share which wheat noodles you use?
Dannii says
They are called blue dragon. They are in the Asian section
min says
thank you!
Dannii says
You’re welcome.
Mandy says
I love this idea! Thanks 🙂
Dannii says
You’re welcome.
Lori says
I always order prawn noodles when we order Chinese. Can’t wait to make a healthier version of it.
Dannii says
This one is much less salty than one you would order too.
Keeley says
I think this will be really good with some red pepper slices too.
Dannii says
Good addition!
Veronica says
Healthy Chinese food? Yum!
Dannii says
Oh yes 🙂
Catherine says
I think I am going to make this with chicken. My kids are not big fans of fish.
Dannii says
This is a good way to use left over roast chicken. Just throw it in a couple of minutes from the end.
Julie says
No washing up would be even better 😉 More slow cooker recipes would be great.
Dannii says
Now that is wishful thinking!
Amy says
Sounds lovely. Does it freeze well?
Dannii says
Yes, it does.
Linda says
I am eating carb free. What can I use instead of the noodles?
Dannii says
well, even if you take the noodles out, it still has carbs from the vegetables. So to make it carb free would be impossible. But you could replace the noodles with strips of courgette or carrot.
Wendy says
Looks really good. Simple too.
Dannii says
I try to make my recipes so everyone can make them 🙂
Lucy says
How spicy is it with that amount of chilli? I like a little bit of spice, but not too much.
Dannii says
It has a little bit of a kick to it, but it is not really spicy. Add a little less and taste it and then you can always add more.
Emily says
That looks amazing. I think I have everything to make this too, but I will have to use udon noodles.
Dannii says
My husband is a huge fan of udon noodles.
Lani Goldstein says
Oooh! I didn’t think of udon noodles – I love those! I’ll have to try that next time. Great suggestion!
Cam says
I love this idea. I can’t wait to see the other one pot meals.
Dannii says
Lots more to come!