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No-cook miso noodle pots recipe

No-cook miso noodle pots recipe

41 ratings

Prep your working day lunch ahead of time with these easy, no-cook noodles. Simply add boiling water and tuck in when ready. See method

  • Serves 1
  • Takes 10 mins
  • 325 calories / serving
  • Dairy-free


  • 2 tsp finely grated ginger
  • 2 tsp miso paste
  • ½ tsp sesame oil
  • 1 tsp reduced-salt soy sauce
  • 150g straight-to-wok medium noodles
  • 125g vegetable stir-fry mix
  • 50g cooked and peeled king prawns
  • ½ lime
  • chopped coriander
  • red chilli
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    6g 28%
  • Sugars

    8g 9%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 48.2g Protein 10.1g Fibre 7.9g


  1. Mix 1 tsp finely grated ginger, 2 tsp miso paste, ½ tsp sesame oil and 1 tsp reduced-salt soy sauce in a large heatproof jar or jug.
  2. Gently separate 150g straight-to-wok medium noodles with a fork and layer up in the jug with 125g vegetable stir-fry mix.
  3. When ready to serve, pour over 200ml boiling water so everything is just covered. Cover with clingfilm and leave for 2-3 mins to infuse. If you want it piping hot, microwave for an extra 2 mins.
  4. Add 50g cooked and peeled king prawns, if you like, and stir well. Finish with a squeeze of ½ lime and scatter with chopped coriander and red chilli, if you like.

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