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Veggie wholewheat pot noodle

Veggie wholewheat pot noodle

A star rating of 3.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This clever packed lunch is super healthy, with crisp vegetables, wholewheat noodles and a spicy, zingy dressing

  • Easily doubled
  • Healthy
  • Vegetarian
Nutrition: per serving


  • 100g dried wholewheat noodles
  • 2 tsp groundnut oil
  • 1 red pepper , cut into fine strips
  • ½ large courgette , cut into matchsticks
  • 50g frozen shelled edamame beans
  • 25g beansprouts
  • 1 carrot , peeled and cut into matchsticks
  • handful baby spinach
  • 2-4 tbsp crispy onions from a tub
  • 2 tbsp roughly chopped coriander

For the dressing

  • 1 tbsp sesame oil
  • 2 tbsp Yuzu juice (or 2 limes, juiced)
  • 1 garlic clove , finely chopped
  • 1 red chilli , deseeded and finely chopped
  • 1 tsp grated ginger


  • 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.

Recipe from Good Food magazine, February 2015

Goes well with


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A star rating of 3.5 out of 5.4 ratings

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