A quick and nutritious recipe featuring vermicelli rice noodles, edamame, veggies, and flavorful seasonings. Simply pour boiling water over the ingredients and let them sit for 15 minutes for a satisfying meal.

Healthy Instant Noodles

serve vermicelli rice noodles

carrot

edamame

pak choy

shiitake mushrooms

nori

spring onion

tbsp ginger

chilli flakes

tbsp tamari (sodium reduced)

tbsp miso paste

0.5 tsp veggie stock powder (sodium reduced)

sesame seed

Grate the carrot and ginger. Cut the pak choy, shiitake mushrooms, and scallions thinly.

Add all the ingredients to a glass container.

When you are ready to eat, cover it with boiling water and let it sit covered for 15 minutes. Stir well and enjoy!

https://www.youtube.com/watch?v=Bh-PDgX3n_A

I’m always looking for quick and easy ways to make healthy food and I’ve seen this recipe pop up on social media a few times. I thought it was so simple and brilliant, I had to try and veganise it. And let me tell you, I wish I had thought of that while I was still studying.

We are using vermicelli rice noodles as all they need to cook is boiling water. I could not get my hand on brown rice vermicelli on the day I filmed that recipe, but if you can find some, that would be an awesome add-on.
I used Edamame for protein, you can buy them frozen, they are precooked and an amazing source of plant protein.

For veggies, we are using grated carrots, spring onion, thinly sliced shiitake mushroom and Pak Choy. Pak Choy is one of my favourite greens to use, it tastes amazing, is packed with nutrients and is super quick to cook, making it perfect for this recipe.

To bring some extra flavour I added ginger, chilli flakes, miso paste, toasted sesame seeds, and some tamari and veg stock powder. Ideally, you will look for a sodium-reduced version of the last two, especially if you are being mindful of your sodium intake.

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Healthy INSTANT NOODLES (Quick & easy lunch box recipe) 🍜

healthy instant noodles

Prep Time: 10 minutes

Total: 10 minutes

Ingredients

Instructions

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