Knorr wants to up the way we think of food in three ways; championing dietary diversity, encouraging more plant-based meals and creating more sustainable ways to grow and produce food

 Meat-free Monday is sorted with this delicious recipe to jazz up your instant noodles gourmet style 


 2 litres water

 1 packet Knorr Brown Onion Soup

 1 small fresh ginger root finely grated

 30 g mixed exotic mushrooms

 olive oil for frying

 400 g plain instant noodles

 4 cups pumpkin leaves thinly sliced

 fresh coriander to garnish

 fresh chilli to garnish


 Saute the mushrooms in a little olive oil for 5 minutes or until golden.

 Mix ¼ cup of water to the KNORR Brown Onion Soup to make a smooth paste, add the rest of the water.

 Add the onion soup mix to the sauteed mushrooms and bring to the boil.

 Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.

 Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.

 Garnish with coriander and chilli.


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Recipe courtesy of Knorr