Name: Homemade noodle pot
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 40g nest dried vermicelli rice noodles broken in half; ½ tsp gluten-free yeast extract; 1-2 tsp gluten-free soy sauce; ½-1 red chilli (depending on how hot you like it), finely chopped; 1 tsp ginger peeled and finely chopped; ¼ small courgette thinly sliced; 1 small carrot sliced into ribbons with a vegetable peeler; 25g frozen petit pois defrosted; 25g cooked gammon shredded; 25g baby spinach leaves, roughly chopped; ½ lime zested and juiced

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Homemade noodle pot

Homemade noodle pot

Good Food team

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Serves 1

Easy

Prep: 5 mins

plus soaking, no cook

A star rating of 5 out of 5.1 ratingRate

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Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

40g nest dried vermicelli rice noodles

broken in half
½ tsp gluten-free yeast

extract
1-2 tsp gluten-free soy sauce
½-1 red chilli

(depending on how hot you like it), finely chopped
1 tsp ginger

peeled and finely chopped
¼ small courgette

thinly sliced
1 small carrot

sliced into ribbons with a vegetable peeler
25g frozen petit pois

defrosted
25g cooked gammon

shredded
25g baby spinach

leaves, roughly chopped
½ lime

zested and juiced

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Nutrition: per serving

kcal309

low
fat4g

low
saturates1g
carbs49g
sugars8g
fibre7g
protein15g
salt1.8g

Method

step 1

Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients – about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.

Recipe from Good Food magazine, May 2017

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