Food / 23 February, 2021 / My Baba

Delicious Pot Noodle Recipes Perfect For Tomorrow’s Lunch

Veggie wholewheat pot noodle

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

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:

• 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.

Italian Style Quinoa Noodle Pot

Ingredients:

• 1 small garlic clove, finely minced
• 1-2 tablespoons very finely chopped red onion or shallot
• 6 tablespoons cooked quinoa
• 1 small zucchini, roughly grated or spiralized
• ¾ cups leftover tomato sauce
• ¼ teaspoon dried oregano or thyme
• generous pinch sea salt and black pepper
• pinch chili flakes or cayenne
• 1 tablespoon grated parmesan
• 1 small handful basil leaves
• optional: 4 chopped olives or sundried tomatoes

Method:

• Combine all ingredients in a heatproof jar, and keep refrigerated until ready to eat.
• When ready, boil the kettle and remove the basil leaves from the jar.
• Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.
• Stir, cover and let sit five minutes.
• Stir again, tear the basil leaves into the pot, and enjoy.

Curried Egg Squash Noodle Pot

Ingredients:

• ½ cup full fat coconut milk
• 2 teaspoons garam masala or medium curry powder
• ½ teaspoon ground turmeric or freshly grated turmeric
• 1 small garlic clove, finely minced
• 1 pinch chili flakes or cayenne
• 2 tablespoons grated ginger squeezed to get 1 tablespoon ginger juice
• 1 tablespoon tamari
• 1 small handful cilantro leaves
• 1 or 2 scallions, thinly sliced
• 1 hard boiled egg, quartered
• 1 handful butternut squash noodles
• 1 handful spinach leaves
• 1 lime wedge

Method:

• Combine all ingredients in a heatproof jar and refrigerate until ready to eat.
• When ready, boil the kettle and remove the lime wedge from the jar.
• Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).
• Stir, cover and let sit five minutes.
• Remove the lid, stir again, squeeze in the lime juice and enjoy.

Ginger Sesame Chicken Noodle Pot

Ingredients:

• 1 teaspoon chinese five spice powder
• 1 small handful cilantro leaves + a few fresh mint leaves
• 1 pinch chili flakes or cayenne
• 1 small garlic clove, finely minced
• 3 tablespoons freshly grated ginger, squeezed to get 1.5 tablespoons ginger juice
• 1 tablespoon tamari
• ¾ teaspoon toasted sesame oil
• 1-2 scallions, thinly sliced
• 1 handful cooked shredded chicken
• 1 handful spinach leaves or shredded red cabbage
• 1 handful sliced mushrooms
• 1 small carrot, roughly grated or spiralized into carrot noodles
• 1 lime wedge

Method:

• Combine all ingredients in a heatproof jar and refrigerate until ready to eat.
• When ready, boil the kettle and remove the lime wedge from the jar.
• Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.
• Stir, cover and let sit five minutes.
• Remove the lid, stir again, squeeze in the lime juice and enjoy.

Miso Kelp Noodle Pot

Ingredients:

• 35 g kelp noodles
• 1 pinch dried dulse (or other sea vegetable)
• 2 tablespoons grated ginger, squeezed to get 1 tablespoon ginger juice
• 1 tablespoon chopped cilantro
• 1 teaspoon coconut oil
• 1 tablespoon unpasteurized miso paste
• 1 handful assorted steamed veggies (such as green beans, broccoli, or cabbage)
• 1 handful assorted raw veggies (such as mushrooms, bok choy, or grated carrot)
• 1 lime wedge

Method:

• Rinse and drain the kelp noodles.
• Add everything to the heatproof jar, and keep refrigerated until ready to eat.
• When ready, boil the kettle and remove the lime wedge from the jar.
• Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).
• Stir, cover with the lid, and let sit five minutes.
• Squeeze in lime juice, stir again and enjoy!

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