Healthy noodle recipe for 2 people, takes only 8 mins; recipe has noodles, groundnut oil, red pepper, courgette, edamame, beansprout, carrot, baby spinach, onion, coriander, sesame oil, yuzu juice, garlic clove, red chilli and ginger.
Veggie wholewheat pot noodle
Course: Healthy noodle
Servings
2
servings
Prep time
15 mins
Ingredients
- Noodles: 100g dried wholewheat noodles
- Groundnut Oil: 2 tsp groundnut oil
- Red Pepper: 1 red pepper, cut into fine strips
- Courgette: 1/2 large courgette, cut into matchsticks
- Edamame: 50g frozen shelled edamame beans
- Beansprout: 25g beansprouts
- Carrot: 1 carrot, peeled and cut into matchsticks
- Baby Spinach: handful baby spinach
- Onion: 2-4 tbsp crispy onions from a tub
- Coriander: 2 tbsp roughly chopped coriander
- Sesame Oil: 1 tbsp sesame oil
- Yuzu Juice: 2 tbsp Yuzu juice (or 2 limes, juiced)
- Garlic Clove: 1 garlic clove, finely chopped
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Ginger: 1 tsp grated ginger
Directions
- 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.
- 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.
- Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.
- 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.
