Instant Veggie Pot Noodles -

Instant Veggie Pot Noodles

Course Lunch
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 1
Author Michelle Alston


  • For the base:
  • 1/2 tsp prik sod bod (Thai chili paste)
  • 1 small clove of garlic , minced
  • 1 tsp of grated ginger
  • 1/2 tsp vegetable (low sodium & vegan) bouillon
  • 1 tsp tamari , or low sodium soy sauce
  • A little freshly ground black pepper
  • Noodles & veggies:
  • 25 g instant rice noodles
  • 1 medium Chanteray carrot , julienned
  • 1 small handful of mange tout , cut in half
  • 3 baby sweetcorn , sliced
  • 2 mushrooms , sliced
  • 1 leaf of chinese lettuce , shredded
  • 1 large spring onion , chopped
  • A small handful of cashew nuts
  • A couple of sprigs of fresh coriander
  • Lime wedge
  • Boiling water


  • Drop all the base ingredients into a mason jar and mix well, I used a chopstick for this.
  • Add the noodles push them down into the jar and then add the vegetables, leave the coriander, lime wedge and nuts at the top. Give the veggies a little push down every time you add a layer.
  • You can cover these now and leave in the fridge until you are ready to use them, they should keep for up to two days in the fridge.
  • When you're ready to use them remove the lime wedge then pour in freshly boiled water, I would go as far as a little bit over the noodles. Stir and cover, leave for 3 minutes then squeeze in the lime, stir and serve.