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Veggie wholewheat pot noodle

Veggie wholewheat pot noodle

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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
NutrientUnit
kcal369
fat11g
saturates2g
carbs51g
sugars13g
fibre9g
protein12g
salt1g
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Ingredients

For the dressing

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

A star rating of 3.5 out of 5.4 ratings
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