Cook and serve this easy, healthy lunch in under 15 minutes. It gives you three of your 5-a-day, and the wholemeal noodles add fibre while colourful veg provides beta-carotene and vitamin C.

Ingredients

2 serv.

sesame oil↗1 tbsp tbsp
tamari↗2 tsp tsp
lemon↗1
juiced
red chilli↗1
deseeded and finely chopped
small onion↗1
finely chopped
wholemeal noodle2
nests (about 100g)
sugar snap peas↗160g g
small clementines↗4
peeled and chopped
shredded carrots160g g
corianderlarge handful of
large handful of, chopped
roasted unsalted cashews↗50g g

Step-by-step instructions

1
Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time – the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
2
Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.

Source: bbcgoodfood.com

Original recipe ↗

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