Veggie noodle pot

Veggie noodle pot

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(2 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
This noodle salad with sugar snap peas and baby corn makes a great packed lunch for kids - an easy way to get 2 of their 5 a day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal383
  • fat12g
  • saturates3g
  • carbs53g
  • sugars9g
  • fibre4g
  • protein14g
  • salt1.1g
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Ingredients

  • 100g noodles (rice, soba or egg)
  • 3 tbsp frozen peas
  • handful sugar snap peas or mangetout, halved lengthways
  • handful baby corn, halved lengthways
  • 1 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ red pepper, deseeded and chopped

For the dressing

  • 1 tbsp reduced-salt 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…

  • 1 tsp clear honey
  • ½ garlic clove, crushed
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • grating of fresh ginger (optional)
    Ginger

    Ginger

    jin-jer

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

For the omelette

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. To make the omelette, heat the olive oil in a small non-stick frying pan. Add a splash of milk to the beaten eggs, then tip into the pan. Stir once and allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips. (You can roll the omelette up and cut slices to give you spirals, if you like.)

  2. Cook the noodles following pack instructions. Drain and rinse under cold water, then set aside. Meanwhile, mix the dressing ingredients together. Blanch the peas and sugar snap peas, then drain and run under cold water to stop them cooking any further.

  3. To assemble the salad, mix the noodles with the baby corn, spring onion, red pepper and green veg, then toss with the dressing and top with strips of omelette.

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