Smoky bacon pot noodle for one

• 1 rasher smoked back bacon↗

  trimmed and chopped

• spring onions↗2

  white and green separated and finely sliced

• frozen pea↗50g g
• paprika tsp
• cornflour↗2 tsp tsp
• vegetable stock↗200ml ml
• block straight-to-wok wheat noodle↗150g g

  or equivalent of dried, cooked

• Worcestershire sauce

Step-by-step instructions

1. 1

   In a small non-stick pan, fry the bacon for a few mins, add the white parts of the spring onions, peas and paprika, then cook for 1 min more. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a couple of mins until thick and saucy, then scatter with the green parts of spring onion.