Veggie wholewheat pot noodle

Veggie wholewheat pot noodle

  • 100g dried wholewheat noodles
  • 2 tsp groundnut oil
  • 1 red pepper, cut into fine strips
  • ½ large courgette, cut into matchsticks



    The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…

  • 50g frozen shelled edamame beans
  • 25g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean…

  • 1 carrot, peeled and cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful baby spinach
  • 2-4 tbsp crispy onions from a tub



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp roughly chopped coriander

For the dressing

  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  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.