From smoothies to noodle dishes — Mrs Crunch’s recipes that will bowl you over


FROM breakfast to noodle dishes and traditional salads, nothing is easier to make and more fun to eat than a meal in a bowl.

So get combining protein, carbohydrates and plenty of fruit and veg for a tasty treat to tuck into. Here are three recipes that will bowl you over.

From smoothies to noodle dishes — three recipes that will bowl you over

Chicken ramen, ginger and turmeric

£1.90 per serving

Serves 2

Preparation: 15 minutes
Cooking: 30 minutes

This delicious chicken ramen with ginger and turmeric is perfect for a healthy lunch


For the broth:

  • 1 tsp miso paste
  • 2 tbsp whipping cream
  • 1 chicken stock pot
  • ½ tsp turmeric
  • 20g ginger puree
  • 50g Morrisons Thai paste

For the rest of the dish:

  • 150g sliced cooked chicken breast
  • 100g wholewheat ramen noodles
  • 2 eggs
  • 1 head Chinese leaf, cut into quarters
  • 100g shiitake mushrooms
  • 2 spring onions, sliced
  • 50g edamame beans
  • 1 large carrot, peeled into ribbons


  1. Make the broth by mixing together all the ingredients for it, along with 500ml water.
  2. Bring to the boil and simmer the broth for five minutes then keep warm.
  3. Cook the noodles to the instructions provided.
  4. Soft-boil the eggs for five and a half to six minutes.
  5. Slice and stir-fry the shiitake mushrooms, spring onion, Chinese leaf and carrot ribbons.
  6. Reheat the chicken in the broth.
  7. To assemble, add the warm noodles to your ramen bowl, top with the boiled egg sliced in half, add your cooked vegetables.
  8. When the chicken is piping hot add this too, and pour over the broth.

TIP: For a vegetarian treat, simply swap the chicken for tofu.

Chicken, noodle and chilli bowl

£1.95 per serving

Serves 4

Preparation: 5 minutes
Cooking: 20 minutes

The chicken, noodle and chilli bowl is bursting with flavour


  • 4 skinless chicken breast fillets
  • 4 tbsp Kikkoman teriyaki marinade
  • 2 tbsp olive oil
  • 1 litre chicken stock, made up with a stock pot
  • 1 medium red chilli, deseeded and thinly sliced
  • 1kg fine egg noodles
  • 25g spring onions, sliced, to garnish


  1. Make a few deep slashes in each chicken breast and place in a shallow dish.
  2. Mix the teriyaki marinade with the oil, pour over the chicken, cover and leave to marinate in the fridge for 2 hours or overnight.
  3. Preheat the grill to high.
  4. Place the chicken on a foil-lined grill pan and spoon over any remaining marinade.
  5. Cook, turning occasionally, for 15 minutes until the chicken is golden and cooked through.
  6. Place the stock in a large saucepan with the chilli and bring to a boil.
  7. Add the noodles and simmer for 3-4 minutes until they begin to soften. Slice the chicken and add to the pan.
  8. Place in bowls and add the spring onions.

TIP: To turn this into a soup, simply double the amount of stock and water that you use.

Berry and kefir smoothie bowls

£1.27 per serving

Serves 1

Preparation: 10 minutes

Start your day the healthy way with this tasty berry and kefir smoothie bowl


  • 180ml kefir
  • 95g raspberries, (25g for topping)
  • 65g blueberries, (25g for topping)
  • 1 tbsp honey
  • 30g whole oats
  • ½ sliced banana
  • 35g Morrisons berries, coconut & seeds breakfast
  • 1 tsp chia seeds
  • 1 tsp pumpkin seeds


  1. Mix together the kefir, raspberries, blackberries, honey and oats.
  2. Add your toppings.

TIP: For a tropical addition add some fresh chopped mango.

GOT a story? RING HOAR on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL [email protected]

Did you miss our previous article…