Homemade noodle pot
- Preparation and cooking time
- Prep:
- plus soaking, no cook
- Easy
- Serves 1
Skip to ingredients
- 40g nest dried vermicelli rice noodlesbroken in half
- ½ tsp gluten-free yeastextract
- 1-2 tsp gluten-free soy sauce
- ½-1 red chilli(depending on how hot you like it), finely chopped
- 1 tsp gingerpeeled and finely chopped
- ¼ small courgettethinly sliced
- 1 small carrotsliced into ribbons with a vegetable peeler
- 25g frozen petit poisdefrosted
- 25g cooked gammonshredded
- 25g baby spinachleaves, roughly chopped
- ½ limezested and juiced
Nutrition: per serving
- kcal309low
- fat4glow
- saturates1g
- carbs49g
- sugars8g
- fibre7g
- protein15g
- salt1.8g
Method
step 1
Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients – about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.
