Veggie wholewheat pot noodle

Veggie wholewheat pot noodle

  • Rating: 3 out of 5.2 ratings
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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

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    Overall rating

    Rating: 3 out of 5.2 ratings
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