Pot noodle

This is just a lazy no-cook noodle dish. You can layer everything up in a pot or jar, which is great to take to work with you to give you a day off from sandwiches. Or, of course, pile everything into bowls and dig in. Add whatever veg you like as long as it doesn’t really need cooking and choose noodles that just need hot water for a couple of minutes to cook. You could stir in chopped mint and coriander/ cilantro at the en, if wish.


2 nests of vermicelli rice noodles or eg-free noodles of your choice

1 large handful of frozen peas, defrosted

1 large handful of beansprouts

1 tsp ground turmeric

1 red chilli, deseeded and finely chopped

5cm/ 1 ¾ in piece of fresh root ginger, peeled and grated

1 handful of mushrooms, sliced

1 large handful of baby spinach leaves

A splash of toasted sesame oil

1 tbsp rice wine vinegar mixed with 1-2 tsp demerara/ turbinado sugar

2tsp black rice vinegar or a splash of balsamic vinegar

A splash of dark soy sauce

Juice of 1 lime

Sea salt and freshly ground black pepper


1.Layer the noodles,peas,beansprouts, turmeric, chilli, ginger, mushrooms and spinach in a pot or bow. Mix together the sesame oil, rice vinegar, soy sauce and lime and season well with salt and pepper.

2.When ready to serve, add the oil and vinegar mix to the vegetable and pour just enough boiling water to cover, stir well and leave to stand for at leave for at least 5 minuets, or the flavours mingle and the noodles are tender. Adjust the seasoning to taste, adding more soy sauce, lime juice, salt or pepper.

Due to allergies, I exclude the mushrooms and toasted sesame oil.