Vitamin booster smoothie
Up your vitamin quota with help from this bright and fresh smoothie. Orange, carrot, celery and mango pack a nutritious punch
Veggie wholewheat pot noodle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g dried wholewheat noodles
- 2 tsp groundnut oil
- 1 red peppercut into fine strips
- ½ large courgettecut into matchsticks
- 50g frozen shelled edamamebeans
- 25g beansprouts
- 1 carrotpeeled and cut into matchsticks
- handful baby spinach
- 2-4 tbsp crispy onionsfrom a tub
- 2 tbsp roughly chopped coriander
For the dressing
- 1 tbsp sesame oil
- 2 tbsp Yuzu juice(or 2 limes, juiced)
- 1 garlic clovefinely chopped
- 1 red chillideseeded and finely chopped
- 1 tsp grated ginger
Nutrition: per serving
- kcal369
- fat11g
- saturates2g
- carbs51g
- sugars13g
- fibre9g
- protein12g
- salt1g
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.
