Crab and Noodle Soup
The cost of food continues to rise - increasing by 0.9% between May and June this year, according to the Office of National Statistics. As a result, students preparing for university must learn how to make healthy meals at a cut price.
It is possible to make dinner for £1.50 per portion or less, without compromising on its nutritional content. Students need healthy, balanced meals, because it is diet that provides the brain with plenty of nutrients and the body with enough energy to cope with an essay crisis or a big night out.
Using canned food is an easy and affordable way to improve a student’s diet. It is often cheaper than fresh equivalents, but still contains plenty of vitamins and nutrients.
Canned salmon, for example, contains more calcium than fresh salmon fillets, while canned tomatoes are a better source of the antioxidant lycopene.
What’s more, the ingredients are cooked in the can once it is sealed, locking in nutrients that would be lost over time with fresh food left in the fridge.
Crab and Noodle Soup
Serves: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Ingredients
170g can white crab meat, drained and flaked
60g block fine egg noodles
1 litre vegetable stock
1 tsp dried chilli flakes
Method
- Pour the stock into a saucepan and bring to the boil.
- Plunge the noodles into the stock and cook for three minutes or until they are soft.
-Add the crab to the soup, then sprinkle with chilli flakes and serve.
Hints and Tips
Try adding a handful of shredded baby spinach leaves with the chilli flakes. Canned crab is great value for money and needs no preparation in advance of being cooked.
Tagged in Recipes