Savoury Corned Beef and Bean Noodle Bowl

Welcome back to That's Food and Drink, food enthusiasts! Today, I've got a simple yet delicious recipe that combines a few pantry staples into a hearty meal. 

If you’ve got a tin of baked beans, a tin of corned beef, a pack of instant noodles, and a vegetable stock cube lying around, you're in for a treat. 

This recipe is perfect for those days when you need a quick and satisfying meal without too much fuss. Let's get cooking!

Ingredients:

1 tin of baked beans (400g)

1 tin of corned beef (340g)

1 pack of instant noodles (85g)

1 vegetable stock cube

500ml boiling water

1 medium onion, finely chopped

1 clove of garlic, minced

1 tablespoon vegetable oil

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Instructions:

Prepare the Noodles:

Begin by boiling 500ml of water. Once it’s boiling, add the vegetable stock cube and stir until it’s completely dissolved.

Add the instant noodles to the boiling stock. Cook according to the packet instructions, usually about 3 minutes. Once cooked, drain the noodles and set aside, reserving the stock.

Cook the Base:

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients:

Add the baked beans to the pan, stirring to combine with the onion and garlic. Cook for 2-3 minutes until heated through.

Open the tin of corned beef and cut it into bite-sized chunks. Add the corned beef to the pan and gently stir to mix with the beans and onions. Cook for another 5 minutes until the corned beef is warmed through and starts to break down a bit.

Final Assembly:

Add the cooked noodles to the pan, mixing them in with the beans and corned beef. Pour in a little of the reserved stock to loosen the mixture and create a slightly saucy consistency. You may not need all the stock, so add a bit at a time until you reach your desired consistency.

Season with salt and pepper to taste. Remember, the corned beef and stock are already salty, so taste before adding more salt.

Serve and Garnish:

Spoon the mixture into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy your comforting bowl of corned beef and bean noodles.

Tips and Variations:

Add Vegetables: For a bit more nutrition, you can add chopped vegetables such as bell peppers, carrots, or peas when cooking the onions.

Spice it Up: If you like a bit of heat, add a pinch of chilli flakes or a dash of hot sauce to the dish.

Cheesy Twist: Sprinkle some grated cheddar cheese over the top just before serving for a cheesy variation.

This Savoury Corned Beef and Bean Noodle Bowl is a versatile and satisfying meal that comes together quickly. Perfect for a weeknight dinner or a hearty lunch, it’s sure to become a favourite in your household. Enjoy!