Veggie noodle pot

This noodle salad with sugar snap peas and baby corn makes a great packed lunch for kids – an easy way to get 2 of their 5 a day

Prep:10 mins
Cook:10 mins

Serves 2
Easy

Nutrition per serving

kcal 383
fat 12g
saturates 3g
carbs 53g
sugars 9g
fibre 4g
protein 14g
salt 1.1g

Ingredients

100g noodles (rice, soba or egg)
3 tbsp frozen peas
handful sugar snap peas or mangetout, halved lengthways
handful baby corn, halved lengthways
1 spring onion, sliced
½ red pepper, deseeded and chopped
1 tbsp reduced-salt soy sauce
1 tsp clear honey
½ garlic clove, crushed
juice ½ lemon
grating of fresh ginger (optional)
1 tbsp olive oil
splash of milk
2 eggs, beaten

Tip

Dressing the salad

Make the salad the night before, then dress it in the morning before popping into lunchboxes. For older kids, give them the dressing in a little pot to do themselves.

Method

To make the omelette, heat the olive oil in a small non-stick frying pan. Add a splash of milk to the beaten eggs, then tip into the pan. Stir once and allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips. (You can roll the omelette up and cut slices to give you spirals, if you like.)
Cook the noodles following pack instructions. Drain and rinse under cold water, then set aside. Meanwhile, mix the dressing ingredients together. Blanch the peas and sugar snap peas, then drain and run under cold water to stop them cooking any further.
To assemble the salad, mix the noodles with the baby corn, spring onion, red pepper and green veg, then toss with the dressing and top with strips of omelette.