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Vegetarian cheats noodle soup

Serves   1
Prep time: 5 mins
Cooking time: 10 mins

Who doesn’t love flavourful and comforting instant noodles? Done in just 15 minutes it’s the perfect vegetarian dinner to whip up after a long day! You’ll look like a pro with this easy homemade version that’s missing the bad ingredients but is still a breeze to make.

  • Soup
  • Noodles
  • Lunch
  • Vegetarian
Vegetarian cheats noodle soup

Ingredients

Method

Ingredients

  • 1 Pams Free Range Mixed Grade Egg, room temperature 
  • 400ml vegetable stock 
  • 2 Tbsp Pams Sweet Chilli Sauce 
  • 2 Tbsp Pams Crunchy Peanut Butter 
  • 1 tsp Pams Soy Sauce 
  • 50g mushrooms 
  • 1 bok choy, sliced  
  • ½ packet Pams Hokkien Noodles 

Method

  1. Cook the egg in boiling water for 5-6 minutes for soft boiled or longer for hard boiled. Plunge into cold water and when cool enough to handle, peel the egg and set aside. 
  2. Put the vegetable stock in a pan with the sweet chilli sauce, peanut butter and soy sauce and whisk together.  
  3. Bring up to a simmer while you slice the mushrooms and cut the bok choy into wedges. Add both to the pan, along with the noodles. Cook until the noodles are just soft, around 2-3 minutes. 
  4. To serve, ladle the soup and noodles into a large bowl, cut the egg in half and add to the bowl. 

Top Tip: Try adding extra chilli, chopped spring onions and sesame seeds to garnish. For a bit of extra protein, this satisfying soup is also delicious with cubes of silken tofu.