Prep: 5 mins (plus soaking)
Cook: No Cook
Difficulty: Easy
Serves: 1
Ingredients
40g nest dried vermicelli rice noodles, broken in half
½ tsp gluten-free yeast extract
1-2 tsp gluten-free soy sauce
½ -1 red chilli (depending on how hot you like it), finely chopped
1 tsp ginger, peeled and finely chopped
¼ small courgette, thinly sliced
1 small carrot, sliced into ribbons with a vegetable peeler
25g frozen petit pois, defrosted
25g cooked gammon, shredded
25g baby spinach leaves, roughly chopped
½ lime, zested and juiced
Method
- Use a large heatproof jar if you have one. If not, use a medium heatproof bowl.
- Put the noodles in the bottom of the jar, then add all the other ingredients except the lime.
- Pour over enough boiling water to just cover the ingredients – about 300ml.
- Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning.
- Serve immediately.
Recipe from Good Food magazine, May 2017
Image from: www.bbcgoodfood.com/recipes/homemade-noodle-pot
