Easy Instant Noodles

Sep 01, 2022

Need an easy peasy comforting lunch for work that takes literally 5 minutes to throw together before you leave the house and just needs boiling water added at lunchtime?

Well, this may well be the new healthy 'go to' instant noodle lunch that you didn't even know you needed!

These little tubs are so yummy, filling and pack in 2 portions of veggies as well as double the amount of fibre as the ready made instant noodle pots available in the shops (even the posh ones!) and all that without costing any more than a ready made cup noodle pot too - what's not to love!?

To make an individual Portion of the 'Easy Instant Noodles' you will need:

  • 1 Spring Onion Finely Sliced (5p)

  • Large Carrot Grated (10p)

  • 80g Frozen Edamame (30p)

  • 1 Nest of Rice Noodles (20p)

  • 20g of TVP - Dried Soya Mince (20p)

  • A Good Pinch of Garlic Granules

  • A Good Pinch of Cracked Black Pepper

  • 1/3 Teaspoon of Ground Ginger

  • 1 Level Teaspoon of Veggie Bouillon Powder (5p)

  • A Tablespoon of Sesame Seeds (20p)

  • 2 Heaped Tablespoons of Grated Carrot (10p)

  • A Good Splash of Soy Sauce (10p)

  • A Good Squidge of Sweet Chilli Sauce (10p)

How to do it:

Use a medium sized plastic tub (one of those chinese take away style tubs is perfect) then add your grated carrot, veggie bouillon powder, sesame seeds, garlic granules, black pepper and ginger evenly over the bottom of the tub.

Next pop your rice noodle nest on top at one side before adding your frozen edamame in the gap.

Now add your dried soya mince on top of the rice noodles and your spring onion on top of your edamame beans.. Add a final drizzle of soy sauce and sweet chilli sauce to the edamame side of the tub.

Pop a lid on and take to work - then when you're ready to eat, simply add boiling water into your tub (just enough to cover your noodles and beans) and allow to sit for 5 minutes.

Stir well and eat.. It's that easy!

Enjoy this post?

Buy 'Eat More Good Stuff' by Gemma Whitelock a bag of groceries

More from 'Eat More Good Stuff' by Gemma Whitelock