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Poshed up 2-minute noodles

Poshed up 2-minute noodles, Poshed up 2-minute noodles



Poshed up 2-minute noodles

Poshed up 2-minute noodles, Poshed up 2-minute noodles

My family loves these poshed up 2-minute noodles so much. 

They are a much healthier spin on the bright yellow packets we see at the supermarkets.

They’re also so quick and easy to throw together too. A win for all busy families. Often, we have these topped with the optional ginger and spring onion oil but this is entirely up to you. 

Enjoy them on their own or perhaps you might like to try them alongside this recipe for a delicious Thai larb or perhaps they are the poshed up 2-minute noodles for you to enjoy on Bun-cha night. You can find the recipe for my Bun-cha here.  

I hope you really enjoy this recipe as much as we do.




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Poshed up 2-minute noodles, Poshed up 2-minute noodles

Poshed up 2-minute noodles

A delicious and much better for you poshed up 2-minute noodle recipe
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Course: Appetizer, Main Course, Side Dish, Snack, Lunch, Dinner
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 2 minutes
Servings: 6
Calories: 253kcal
Author: Nellie Kerrison | Relish Mama


  • Saucepan


  • 250 thin dried egg noodles
  • 4 Spring onions finely sliced on a diagonal
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of soy sauce or tamari
  • 2 tablespoons of rice vinegar
  • To serve: Coriander leaves + Ginger & Spring onion oil optional

Ginger & Spring Onion oil (optional)

  • 2 tablespoons of ginger grated
  • 2 spring onions finely sliced
  • Sea salt
  • Freshly cracked black pepper
  • 2 tablespoons of a neutral oil


For the noodles

  • Prepare the noodles as per packet directions. Drain & rinse under cold water.
  • Toss with the spring onions, oil, soy sauce and vinegar.
  • Place in a serving bowl and top with coriander leaves.
  • Serve with this ginger and spring onion oil (purely optional), if desired.

For the Ginger & Spring Onion oil

  • Place both in a small bowl with some sea salt & a good amount of freshly cracked black pepper.
  • Heat 2 tablespoons of a neutral oil in a small saucepan.
  • Once it is hot, pour it over the ginger and spring onion combination.


Calories: 253kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 346mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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