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Homemade noodle pot New-recipe-icon

Contains pork – recipe is for non-Muslims only

Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste

  • Prep: 5 mins
    plus soaking, no cook
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 309
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 8
  • Protein 15
  • Fat 4
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 309
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 8
  • Protein 15
  • Fat 4
  • Fibre 7
  • Salt 1.8

Ingredients

  • 40g nest dried vermicelli rice noodles, broken in half
  • ½ tsp gluten-free yeast extract
  • 1-2 tsp gluten-free soy sauce
  • ½ -1 red chilli (depending on how hot you like it), finely chopped
  • 1 tsp ginger, peeled and finely chopped
  • ¼ small courgette, thinly sliced
  • 1 small carrot, sliced into ribbons with a vegetable peeler
  • 25g frozen petit pois, defrosted
  • 25g cooked gammon, shredded
  • 25g baby spinach leaves, roughly chopped
  • ½ lime, zested and juiced

Method

  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.