Instant noodles are quick, convenient and comforting, but with a few simple additions they can become a much more balanced meal. This 10-minute instant noodle glow-up combines garlic, ginger, vegetables and a savoury broth to create a flavourful nourishing bowl.
Why this recipe works
➡️ Mushrooms provide important B vitamins and minerals. Mushrooms are naturally rich in B vitamins: riboflavin (B2), niacin (B3), and pantothenic acid (B5). These help the body release energy from food. They also contain selenium, an antioxidant mineral that helps protect cells from oxidative stress and supports normal immune function.
➡️ Spinach contributes iron, folate and vitamin K. Packed with folate, supporting healthy cell growth and DNA synthesis. Whilst vitamin K which plays an important role in bone health and normal blood clotting. It also contains iron, which helps transport oxygen around the body and supports energy production.
➡️ Carrots are rich in beta-carotene for eye health. Beta-carotene, is a plant pigment that the body converts into vitamin A. Vitamin A supports normal vision, immune function, and the maintenance of healthy skin and tissues.
➡️ Pak choi provides vitamin C and calcium. Pak choi is a nutrient-dense leafy green that contains vitamin C, which supports the immune system and collagen production. Additionally calcium, which contributes to the maintenance of healthy bones and teeth.
➡️ Ginger and garlic contain beneficial plant compounds. Ginger contains compounds called gingerols, while garlic contains sulphur-containing compounds such as allicin. These naturally occurring plant compounds have been widely studied for their antioxidant and anti-inflammatory properties and contribute both flavour and nutritional value to the dish.
➡️ Noodles provide a convenient source of carbohydrates. Being the body’s preferred source of energy, mainly the brain and muscles. Including noodles helps create a satisfying meal that provides readily available energy, especially when paired with vegetables and protein.
➡️ Optional protein helps create a more balanced meal. Adding tofu, chicken, eggs or edamame increases the protein content of the dish. Protein supports muscle maintenance and repair, contributes to satiety, and can help make meals more filling and satisfying.
➡️ A simple way to increase fibre intake. The combination of vegetables helps boost the fibre content compared to a standard packet of instant noodles alone. Fibre supports digestive health, helps feed beneficial gut bacteria, and can contribute to feelings of fullness after meals.
➡️ Healthy eating through addition, not restriction. Rather than removing foods you enjoy, this recipe focuses on adding vegetables, nutrients, fibre and protein. Small upgrades like these can often be more sustainable than trying to completely overhaul your eating habits.
The 10-Minute Instant Noodle Glow-up
Ingredients
Equipment
Method
- Heat the olive oil in a medium saucepan or soup pot over a medium heat.
- Add the garlic & ginger paste and cook for 1–2 minutes, stirring regularly, until fragrant.
- Add the mushrooms and carrots. Cook for 3–4 minutes until they begin to soften.
- Stir in the pak choi and spring onions and cook for a further 1 minute.
- Add the soy sauce, brown sugar and water. Stir well and bring to a gentle simmer.
- Add the instant noodles and cook according to the packet instructions, usually 2–3 minutes.
- Stir through the spinach during the final minute of cooking, allowing it to wilt into the broth.
- If using a protein boost such as tofu, cooked chicken or edamame beans, add it now and heat through.
- Divide between four bowls and serve immediately. If using boiled eggs, place half an egg on top of each serving.
