One-Pan Noodles with Nori Flakes

Quick, beautiful, warming and satisfying, this brothy noodle dish is an easy recipe that you can vary according to what vegetables you feel like or what’s in the refrigerator. It's delicious as is, but you could add some garlic or fresh herbs to vary the flavours or use scallops or calamari instead of king prawns (shrimp).

Karen Thomas

Serves 4
Total Time
25 Minutes
1.2 litres/5 cups of water or fish stock
1 tsp of fine sea salt
250g of buckwheat or wholegrain noodles
350g of king prawns (shrimp), peeled and deveined (or you could use chicken or beef strips)
300g of broccoli, cut into small florets
100g of mushrooms, trimmed and chopped
1 leek, sliced lengthways and chopped
4 tbsp of olive oil or toasted sesame oil, to serve
2 tbsp of nori flakes, to serve
2 tbsp of furikake (optional), to serve
Step 1

Put the water and salt or stock (leaving out the salt) in a large, deep frying pan or medium saucepan and bring to the boil over a high heat. Add the noodles slowly – it takes about two minutes to do this – so that the water continues to boil or they will clump together. Stir and separate the noodles, then add the prawns, broccoli, mushrooms and leek.

Step 2

Reduce the heat to low and simmer for five minutes, stirring occasionally, until the prawns are no longer translucent and the vegetables are tender. Remove from the heat, divide between four bowls and top with oil, nori flakes and furikake, if using.

Recipe courtesy of Super Grains Nuts & Seeds by Renée Elliott, published by Pavilion Books. Image courtesy of Karen Thomas.

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