No-cook miso noodle pots recipe
Prep your working day lunch ahead of time with these easy, no-cook noodles. Simply add boiling water and tuck in when ready.
See method- Serves 1
- Takes 10 mins
- 325 calories / serving
- Dairy-free
Ingredients
- 2 tsp finely grated ginger
- 2 tsp miso paste
- ½ tsp sesame oil
- 1 tsp reduced-salt soy sauce
- 150g straight-to-wok medium noodles
- 125g vegetable stir-fry mix
- 50g cooked and peeled king prawns
- ½ lime
- chopped coriander
- red chilli
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Shop ingredientsEach serving contains
- Energy
- 1370kJ 325.0kcal
- Fat
- 9g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 48.2gProtein 10.1gFibre 7.9g
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- Mix 1 tsp finely grated ginger, 2 tsp miso paste, ½ tsp sesame oil and 1 tsp reduced-salt soy sauce in a large heatproof jar or jug.
- Gently separate 150g straight-to-wok medium noodles with a fork and layer up in the jug with 125g vegetable stir-fry mix.
- When ready to serve, pour over 200ml boiling water so everything is just covered. Cover with clingfilm and leave for 2-3 mins to infuse. If you want it piping hot, microwave for an extra 2 mins.
- Add 50g cooked and peeled king prawns, if you like, and stir well. Finish with a squeeze of ½ lime and scatter with chopped coriander and red chilli, if you like.
- See more Noodle recipes
