Beef Noodle Pot
By Gill Murray 1 Feb 2018
Cooking Time: 5 minutes
Serves: 1
Ingredients:
- Half small pack of cooked noodles
- 3 mushrooms sliced
- 1 oriental stock cube
- A half small tin corned beef diced
- 1 sachet brown sauce (borrowed from Spoons)
- 3 dashes soy sauce
- Quarter of a cabbage sliced
- 1 clove garlic sliced
- Half a thumb ginger, peeled, sliced
- 2 florets broccoli sliced
- Pinch of sugar
- Pinch of salt and pepper
Method
1. Simply layer the ingredients into a large jar, cover with boiling water from the kettle, lightly fix the lid to allow steam to escape and stand for 5 minutes. Carefully remove lid and enjoy..whilst sober!
Winner of 'Scottish Restaurant of the Year' at the Scottish Food and Drink awards, 63 Tay Street is famed for it's seasonal, a la carte menus and award winning food and service. Therefore, you probably wouldn't expect Graeme to rustle up a pot noodle with a 'borrowed' sachet of sauce from the local 'Spoons!'
We challenged Graeme to rustle up a quick, cheap and healthy main meal for a student or anyone on a budget wanting a tasty and filling pick-me-up.
People are much more aware of healthy eating choices and even if their budget is still very much restricted would rather eat something nutritious than a bland micro meal, this beef noodle pot is cheap, easy and very healthy...A+