Smoky bacon pot noodle for one

Ingredients

1 rasher smoked back bacon, trimmed and chopped

2 spring onions, white and green separated and finely sliced

50g frozen pea

quarter tsp paprika

2 tsp cornflour

200ml vegetable stock

150g block straight-to-wok wheat noodle, or equivalent of dried, cooked

splash Worcestershire sauce

Method

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.