Homemade noodle pot
- Preparation and cooking time
- Prep:
- plus soaking, no cook
- Easy
- Serves 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
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.
