Name: Veggie wholewheat pot noodle
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Ingredients for - Veggie wholewheat pot noodle

1. 100g dried wholewheat noodles

2. 2 tsp groundnut oil

3. 1 red pepper , cut into fine strips

4. ½ large courgette , cut into matchsticks

5. 50g frozen shelled edamame beans

6. 25g beansprouts

7. 1 carrot , peeled and cut into matchsticks

8. handful baby spinach

9. 2-4 tbsp crispy onions from a tub

10. 2 tbsp roughly chopped coriander

11. 1 tbsp sesame oil

12. 2 tbsp Yuzu juice (or 2 limes, juiced)

13. 1 garlic clove , finely chopped

14. 1 red chilli , deseeded and finely chopped

15. 1 tsp grated ginger

How to cook deliciously - Veggie wholewheat pot noodle

1 . Stage

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.

2 . Stage

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.

3 . Stage

Whisk together the dressing ingredients in a small bowl, or 2 jars if taking to work, then season.

4 . Stage

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.