100 g dried wholewheat noodles
2 tsp peanut oil
1 red capsicum, cut into fine strips
½ large zucchini, cut into matchsticks
50 g frozen shelled edamame beans
25 g 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
- 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 peanut oil. When hot, add the red capsicum and cook for 2-3 mins until slightly softened. Add the zucchini 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.