The definition of a one-pot wonder, not only is this dish both tasty and inexpensive, but you can rustle it up in under ten minutes. It’s also really easy to adapt – just add chicken or prawns if you prefer something a little more carnivorous. Or, if you’re one of the many herbivores among us, simply replace the chicken stock with vegetable stock and throw in some tofu.

Ingredients:

1 nest of noodles
600ml chicken or vegetable stock
a small piece of ginger, around an inch in size, grated
75g broad beans
2 tbsp soy sauce
1 tsp Chinese five spice
1 tsp mirin
1 pak choi, chopped into bite-size pieces

Bring the stock to the boil in a medium-sized pan and pop in the ginger. Simmer for a minute and then add the noodles to the broth. Cook for two minutes and then add the soy sauce, Chinese five spice, mirin and broad beans.

Cook for a further two minutes before adding the pak choi. Keep cooking over a high heat for a further minute, or until the noodles are soft and ready to eat.

This recipe will give you one steaming-hot noodle bowl. When you’re serving, you can decide how much stock to add to your bowl depending on whether you are in the mood for more of a soup-like dish, or you prefer less stock and more noodles. See, told you this dish was versatile.