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Veggie wholewheat pot noodle

This clever packed lunch is super healthy, with crisp vegetables, wholewheat noodles and a spicy, zingy dressing

  • Prep: 15 mins
    Cook: 8 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 369
  • Carbohydrates 51
  • Saturated Fat 2
  • Sugar 13
  • Protein 12
  • Fat 11
  • Fibre 9
  • Salt 1

Nutrition per serving

  • Calories 369
  • Carbohydrates 51
  • Saturated Fat 2
  • Sugar 13
  • Protein 12
  • Fat 11
  • Fibre 9
  • Salt 1

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

  1. 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.

  2. 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.

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

  4. 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.

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