Veggie wholewheat pot noodle
Veggie wholewheat pot noodle
This clever packed lunch is super healthy, with crisp vegetables, wholewheat noodles and a spicy, zingy dressing
- Serves 2
- Easy
Nutrition per serving
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Calories 369
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Carbohydrates 51
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Saturated Fat 2
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Sugar 13
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Protein 12
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Fat 11
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Fiber 9
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Salt 1
Ingredients
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100g dried wholewheat noodles
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2 tsp groundnut oil
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1 red pepper, cut into fine strips
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½ large courgette, cut into matchsticks
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50g frozen shelled edamame beans
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25g beansprouts
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1 carrot, peeled and cut into matchsticks
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handful baby spinach
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2-4 tbsp crispy onions from a tub
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2 tbsp roughly chopped coriander
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1 tbsp sesame oil
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2 tbsp Yuzu juice (or 2 limes, juiced)
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1 garlic clove, finely chopped
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1 red chilli, deseeded and finely chopped
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1 tsp grated ginger
Method
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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.
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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.
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Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.
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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.