Veggie wholewheat pot noodle

10-30 minutes 2 of 5-a-day 2 servings 400 kcal or less fibre folate healthy lunch homemade pot noodle noodle soup recipe packed lunch ideas vitamin c winter

N/A

Serves 2

Source

Ingredients

100g dried wholewheat noodles

2 tsp groundnut oil

1 red pepper , cut into fine strips

½ large courgette , cut into matchsticks

50g frozen shelled edamame beans

25g beansprouts

1 carrot , peeled and cut into matchsticks

handful baby spinach

2-4 tbsp crispy onions from a tub

2 tbsp roughly chopped coriander

1 tbsp sesame oil

2 tbsp Yuzu juice (or 2 limes, juiced)

1 garlic clove , finely chopped

1 red chilli , deseeded and finely chopped

1 tsp grated ginger

Method

Fill a large saucepan with water and bring to the boil. Add the noodles and cook for 3-5 mins or until tender. Drain and leave to cool.

Place a large non-stick pan (or wok) over a medium-high heat and add the groundnut oil. When hot, add the red pepper and cook for 2-3 mins until slightly softened. Add the courgette and edamame, and cook for a further 1-2 mins. Remove from the heat, transfer to a bowl and allow to cool.

Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.

Divide the noodles between 2 jars or plastic containers and top with the cooled vegetables, beansprouts, carrot, spinach, crispy onions and coriander. Add the dressing just before eating.