Ramen and pea curry toasties
Instant noodles meet cheese and smooshed peas in a toastie… no, really. Hear us out here. It shouldn’t really work, but it absolutely does. Think Mumbai street-food energy meets late-night fridge/pantry raid – it’s salty, zingy, melty, and maybe a bit unhinged, but totally moreish. The noodles bring spice and depth, the pea puree is sweet and fresh, and the cheese does what cheese should do, pulling everything together into something you can toast and call ‘easy dinner’. Chuck a few chutneys on the side and thank us later.
Serves 2
210g (1 ½ cups) frozen peas
2 x 77g packets Indian-flavoured instant noodles
handful each coriander sprigs and mint leaves, finely chopped
1 tbsp butter, softened, plus extra for spreading
4 slices bread
70g (½ cup) grated mozzarella or cheddar cheese, or to taste
sweet mango chutney or eggplant chutney (brinjal), to serve
Bring a small saucepan of salted water to the boil for the peas. Bring a medium saucepan of water to the boil for the noodles. Cook the peas for 3 minutes, or until tender, then drain well. Using a potato masher or immersion blender, coarsely mash the peas, then season with salt and pepper. Stir in the herbs.
Meanwhile, cook the noodles for 2 minutes until tender, or according to packet directions. Drain well. Combine in a bowl with the butter, scatter over the noodle flavour sachets and toss to coat.
Butter the bread, then place the slices, buttered side down, on a board. Spread 2 slices with the mashed peas. Top with the noodles, pressing to compact slightly. Scatter over the cheese, then place the remaining bread slices on the top, buttered side facing up.
Heat a large, heavy-based frypan over low heat. Cook the toasties for about 5 minutes, or until the underside is golden. Turn, weight down with a pot lid or similar, pressing to flatten the toasties slightly, then cook for another 5 minutes or until golden. Alternatively, cook in a panini press. Cut each toastier into quarters, then serve with mango chutney or brinjal.
