Pot Noodles

Ingredients
1 rasher smoked back bacon , trimmed and chopped
2 spring onions , white and green separated and finely sliced
50g frozen peas
quarter tsp paprika
2 tsp cornflour
200ml vegetable stock
150g block straight-to-wok wheat noodles , or equivalent of dried, cooked
splash Worcestershire sauce

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.