Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

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

Ingredients

  • 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

    1370kj
    325kcal     16%

  • 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

Method

  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.

See more Noodle recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.