1: Start by preparing the veg. Peel and grate the carrot, and slice the cabbage and spring onions.

2: Next, pour 2 mugs of boiling water from the kettle into a saucepan over a medium heat. Add the noodles, along with the flavour sachet, and crumble in the stock cube. Give it a stir and then reduce to a simmer so that it’s bubbling very gently. Cook for 4 minutes.

3: For the last minute of cooking, add the cabbage and the frozen peas to the pan.

4: Turn off the heat and add the grated carrot and sliced spring onions to the pan, then add a splash of soy sauce. Spoon into bowls and tuck in.