Homemade noodle pot

• nest dried vermicelli rice noodles↗40g g

  broken in half

• gluten-free yeast↗½ tsp tsp

  extract

• gluten-free soy sauce↗1-2 tsp tsp
• red chilli↗½-1

  (depending on how hot you like it), finely chopped

• ginger↗1 tsp tsp

  peeled and finely chopped

• small courgette↗¼

  thinly sliced

• small carrot↗1

  sliced into ribbons with a vegetable peeler

• frozen petit pois↗25g g

  defrosted

• cooked gammon↗25g g

  shredded

• baby spinach↗25g g

  leaves, roughly chopped

• lime↗½

  zested and juiced

Step-by-step instructions

1. 1

   Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients – about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.