I make this at least once a week for my daughters (it’s also made its way to our dinner table a few times). This recipe always changes when I make it: I use whatever veggies I have – sometimes there’s capsicum in it and sometimes there’s a load of cauliflower. The hardest part is not taking it to work for your own lunch and giving the kids a lunch order. Good luck.
Cook Mode
Prevent your screen
from going dark
Vegetable Oodles Of Noodles
TIPS
• Cook up some thin sliced beef strips before you cook the veggies to make it a beef and veggie noodle delight. Add any protein you like – even tofu if it works your taste buds.
• To keep the food nice and hot fill a thermos with boiling water and close the lid so the internal lining of the stainless steel heats up. Let it sit for 10 minutes before replacing the hot water with the hot food.
• You can chop the veggies the night before and pop them in an airtight container in the fridge to save time.
Gluten free
To make this recipe gluten-free, swap the 2-minute noodles for rice noodles (I like the ‘just add hot water’ kind as they’re easy and quick) and choose a gluten- free soy sauce or swap it out for another gluten-free sauce, such as Marion’s Kitchen Honey Soy.
Metric
Directions
Crank up the kettle.
Mark as complete
Drop the 2-minute noodles in a small saucepan, then pour in enough boiling water to cover the noodles. Whack the lid on top.
Mark as complete
Now grab a wok or frying pan and heat the oil over medium heat.
Drop in the veggies excluding the sugar snap peas – we want those to remain crunchy. Cook for around 3–4 minutes, until they start sweating a little.
Mark as complete
After 2 minutes the noodles should be ready … if they’re not, I’ve been living a lie my whole life.
Anyway, drop the drained noodles into the wok, add the soy sauce and mix it all up – I find using tongs works best. Once the noodles are glistening with the soy sauce – around 30–60 seconds – turn off the heat and add in the sugar snap peas and give everything one final toss.
Mark as complete
Add the noodles straight into the thermoses in equal portions and quickly close the lids.
The idea of not cooking the sugar snap peas is to retain their beautiful crunch and, according to my daughter Kiki, the pop of the peas is a heap of fun.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 28g |
| Fiber | 4g |
| Protein | 6g |
| Fat | 2.5g |