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.

veggie-wholewheat-pot-noodle

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.

Italian

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.

CurriedEggNoodlePot1

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.

Ginger

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!

Kelp-Noodles