Veggie wholewheat pot noodle
- Preparation and cooking time
- Serves 2
This clever packed lunch is super healthy, with crisp vegetables, wholewheat noodles and a spicy, zingy dressing
For the dressing
- STEP 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.
- STEP 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.
- STEP 3
Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.
- STEP 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.