Name: Veggie wholewheat pot noodle
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Serves 2
Cuisine: Asian
Ingredients: 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; 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

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

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.