SLIM TO WIN

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Veggie wholewheat pot noodle

Preparation and cooking time

• Prep:15 mins
• Cook:8 mins
• Easy
• Serves 2

This clever packed lunch is super healthy, with crisp vegetables, wholewheat noodles and a spicy, zingy dressing

• Easily doubled
• Healthy
• Vegetarian
• 369 kcal

Ingredients

• 100g dried wholewheat noodles
• 2 tsp groundnut oil
• 1 red pepper , cut into fine strips
• ½ large courgette , cut into matchsticks
• 50g frozen shelled edamame beans
• 25g beansprouts
• 1 carrot , peeled and cut into matchsticks
• handful baby spinach
• 2-4 tbsp crispy onions from a tub
• 2 tbsp roughly chopped coriander

For the dressing

• 1 tbsp sesame oil
• 2 tbsp Yuzu juice (or 2 limes, juiced)
• 1 garlic clove , finely chopped
• 1 red chilli , deseeded and finely chopped
• 1 tsp grated ginger

Method

STEP 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.

STEP 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.

STEP 3

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

STEP 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.

And as always have a chilled day from the Viking