Veggie wholewheat pot noodle

• dried wholewheat noodles↗100g g
• groundnut oil2 tsp tsp
• red pepper↗1

  cut into fine strips

• large courgette↗½ ½

  cut into matchsticks

• frozen shelled edamame↗50g g

  beans

• beansprouts25g g
• carrot↗1

  peeled and cut into matchsticks

• baby spinach↗handful
• crispy onions2-4 tbsp tbsp

  from a tub

• roughly chopped coriander2 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• Yuzu juice↗2 tbsp tbsp

  (or 2 limes, juiced)

• garlic clove↗1

  finely chopped

• red chilli↗1

  deseeded and finely chopped

• grated ginger1 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 3

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

4. 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.