Crunchy Spice Noodles

Perfect for a çlean out the fridge dinner, or when your local veggie box includes a few veg you’re not sure what to do with. You can easily adjust the recipe to suit what you have on hand – sometimes I use black vinegar, sometimes shaoxing wine. Leave out the egg and add some airfry tofu to make it a vegan meal. 

Crunchy Spice Noodles

Crunchy Spice Quick Noodles

Use up leftover vegetables in this simple but delicious noodle recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 people


  • 1 Saucepan


  • 1 packet noodles
  • 2 eggs
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 1 tbsp crunchy spice
  • 1 cup green vegetables (eg spinach, pak choi, broccoli)
  • 1/4 cucumber, sliced
  • 1 tbsp rice vinegar


  • Check noodle instructions, boil water and add eggs for 6 mintues and noodles according to instructions.
  • Thinly slice any vegetables you want to use, add to the noodles if they need cooking.
  • Drain the noodles and veg, peel the eggs.
  • Toss the noodles with soy sauce, vinegar and half the Crunchy Spice.
  • Top with the cucumber, egg and remaining crunchy spice. Sprinkle with sesame seeds.
Keyword crunchy spice, mid week meals, noodles

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