Meat-free Mondays: Healing Noodle Soup


  Winter has almost come and November deadlines are looming in the distance. You’re probably feeling run down, whether that be from a million hangovers or a serious bout of Freshers’ Flu. If you’re in need of a filling pick-me-up that’s super cheap and full of vitamins, you’ve come to the right place.

  Here is my go-to recipe from whenever I’m ill (which is basically always). It takes about 15 minutes to make, is freezer friendly and cheap as heck. You can also just throw in whatever you have in the fridge, so you don’t have to have the exact same ingredients as the recipe. It’s all good.


750ml of any stock (or just use the flavour packets from your instant noodles)

A good bowlful of any veg

A packet of instant noodles

2 tablespoons of oil

2 cloves garlic

1 teaspoon of jar/fresh cut up chilli

1 teaspoon of ginger paste (don’t worry if you don’t have it, it’s not essential)

My attempt at eating 5-a-day in one meal.

How to make it

  1. Cut up all your veggies. I used fresh mushrooms, frozen pepper, peas, and spring onions. Literally anything goes though, just cut up whatever you have and chuck it in.
  2. Put your oil in a large non-stick pan/wok/pot and heat on medium for about thirty seconds.
  3. Put all your veggies into the pan and quickly fry for around a minute.
  4. Throw in your chilli, ginger, and garlic and fry everything for another minute or two.
  5. Put in your stock and noodles.
  6. Let everything boil until the noodles are cooked.
  7. Pour into a bowl and enjoy!

Probably the most terrible photo ever taken in the history of man, but at least the soup tastes good, eh?

This recipe can be microwaved, frozen, reheated, put in a thermos, drunk from a mug, eaten with toast, drowned in soy sauce. It’s whatever you want it to be, and will probably taste different every time depending on what you throw in.