Veggie noodle pot

This noodle salad with sugar snap peas and baby corn makes a great packed lunch for kids – an easy way to get 2 of their 5 a day

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 383
  • fat 12g
  • saturates 3g
  • carbs 53g
  • sugars 9g
  • fibre 4g
  • protein 14g
  • salt 1.1g


  • 100g noodles (rice, soba or egg)
  • 3 tbsp frozen peas
  • handful sugar snap peas or mangetout, halved lengthways
  • handful baby corn, halved lengthways
  • 1 spring onion, sliced
  • ½ red pepper, deseeded and chopped
  • 1 tbsp reduced-salt soy sauce
  • 1 tsp clear honey
  • ½ garlic clove, crushed
  • juice ½ lemon
  • grating of fresh ginger (optional)
  • 1 tbsp olive oil
  • splash of milk
  • 2 eggs, beaten


Dressing the salad

Make the salad the night before, then dress it in the morning before popping into lunchboxes. For older kids, give them the dressing in a little pot to do themselves. 


  1. To make the omelette, heat the olive oil in a small non-stick frying pan. Add a splash of milk to the beaten eggs, then tip into the pan. Stir once and allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips. (You can roll the omelette up and cut slices to give you spirals, if you like.)

  2. Cook the noodles following pack instructions. Drain and rinse under cold water, then set aside. Meanwhile, mix the dressing ingredients together. Blanch the peas and sugar snap peas, then drain and run under cold water to stop them cooking any further.

  3. To assemble the salad, mix the noodles with the baby corn, spring onion, red pepper and green veg, then toss with the dressing and top with strips of omelette.

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