Veggie Noodle Pot Recipes

VEGGIE WHOLEWHEAT POT NOODLE

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

Provided by Chelsie Collins

Categories Lunch, Supper

Time 23m

Yield Serves 2

Number Of Ingredients 15

Veggie wholewheat pot noodle image

Steps:

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

Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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
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

VEGGIE-PACKED PASTA

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Veggie-Packed Pasta image

Steps:

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
Transfer the pasta mixture to a 9-by-13-inch baking dish.
Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
Remove and garnish with fresh parsley.

Ingredients

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 8

Veggie Garlic Noodles Recipe by Tasty image

Steps:

Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
Add the carrots and peas, before stirring in the brown sugar and soy sauce.
Add the noodles and mix together for another couple of minutes.
Season with salt and pepper, then slice remaining spring onion and top to serve.
Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

Ingredients

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

More about "veggie noodle pot recipes"

VEGGIE NOODLE POT RECIPE | BBC GOOD FOOD

2014-08-13 Method. STEP 1. 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 …
From bbcgoodfood.com
Cuisine Asian
Total Time 20 mins
Category Lunch
Calories 383 per serving

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.

Veggie Noodle Pot Recipes

VEGGIE WHOLEWHEAT POT NOODLE

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

VEGGIE-PACKED PASTA

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

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