Quick Lunch Recipe - 10 Minute Noodle Bowl

This week we’re sharing one of our favourite go-to recipes for a super speedy, nourishing lunch or dinner, perfect for these colder darker days.

A comforting crowd pleaser, and a great store cupboard stand-by, our 10-minute Noodle Bowls are loved by kids and adults alike. There’s an option for veggies or meat eaters, and the recipe can easily be adapted to include any leftovers you want to use up.

Souper Noodle Bowls

Ingredients (serves 3-4 adults)

750ml veggie or chicken stock (home made is best but you can also buy lovely stock most places these days)

1 courgette, cut into 1cm quarter slices

250g mushrooms, sliced

Broccoli, about a half a head, cut into small florets

Cauliflower, about half a head, cut into small florets

Kale or spinach, a handful, chopped finely

100g creamed coconut

Noodles (we like brown rice or soba noodles) – one portion per person

Seasoning - try squeeze of lime, fresh chillies


Place the prepared veggies in the pan. Feel free to switch the veggies according to preference and what you have available; anything that cooks quickly will work.

Add the stock and bring to the boil.

Reduce the heat and add the creamed coconut.

Leave to simmer for 5 minutes, by which time the creamed coconut should have melted.

Meanwhile cook the noodles according to packet instructions.

Place the noodles in bowls and add the veg mix.

Season with lime, chilli and coriander, slurp and enjoy!

Twists & Switches

Add prawns or shredded cooked chicken in to the veg mix

Throw in some freshly chopped coriander, fresh chilli slices and lemongrass for some Thai spice

Add a couple of teaspoons of curry powder for more of a kick

Use macaroni or pasta twists instead of noodles

Increase the amount of stock for a soupier dish



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