Homemade noodle pot

Homemade noodle pot

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Prep: 5 mins plus soaking, no cook


Serves 1

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal309
  • fat4g
  • saturates1g
  • carbs49g
  • sugars8g
  • fibre7g
  • protein15g
  • salt1.8g
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  • 40g nest dried vermicelli rice noodles, broken in half
  • ½ tsp gluten-free yeast extract



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1-2 tsp gluten-free soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ -1 red chilli (depending on how hot you like it), finely chopped
  • 1 tsp ginger, peeled and finely chopped



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

  • ¼ small courgette, thinly sliced



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

  • 1 small carrot, sliced into ribbons with a vegetable peeler



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

  • 25g frozen petit pois, defrosted
  • 25g cooked gammon, shredded
  • 25g baby spinach leaves, roughly chopped
  • ½ lime, zested and juiced



    The same shape, but smaller than…


  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.

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