Veggie Packed Lunch Noodles

I make this recipe so often I couldn’t believe I haven’t blogged it before! These noodles are amazing for weekday lunches, they keep really well and actually taste better for a few days marinating in the fridge! I like to make a big batch and portion out into tupperware for the week.

This is completely veggie but you could add in some leftover meat if you wanted to. There’s plenty protein in here anyway if you’re counting your macros, the egg noodles, shredded egg and edamame are all high protein foods.

One thing I love about stir fries are the colours, especially using lots of fresh veg! How pretty does this pan look? Recipe after the jump!

Veggie Packed Lunch Noodles

Makes 3-4 servings

  • 1 1/2 egg noodle nests
  • 2 inch piece ginger
  • 2 cloves garlic
  • 1/2 small chilli
  • 200g beansprouts
  • 1 medium pepper
  • 1 egg, beaten
  • Bunch spring onions
  • 150g edamame beans
  • 3 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp cornflour
  • Sesame and vegetable oils for frying

Peel and finely chop the ginger, and mince up the garlic and finely chop the chilli. Finely slice the peppers and slice up the spring onion. I like to cut the green parts length ways keeping them fairly long, and chop the white parts into horizontal slices.

Next, in a really big pan, heat up a little of the vegetable oil and pour in the egg. Swirl around the pan to make a very thin omelette and then set aside. Start cooking the noodles according to instructions, break them up before you put in the pan so they’re not too long and difficult to manage.

Add the chilli, garlic and ginger to the pan and a splash of sesame oil. Cook for a couple of minutes before adding the peppers. Give that a good stir and leave it another few mins before adding the bean sprouts and edamame beans. Add 2 tbsp of the soy sauce and the fish sauce. While that’s cooking, mix up the cornflour with 50ml or so of water and the remaining soy sauce.

Drain the noodles and sprinkle with sesame oil before adding to the pan with the veg. Shred the egg omelette with a sharp knife and then add back into the pan. Pour over the cornflour mix and stir well until it forms a thick sauce, adding more water or soy sauce if it goes too thick. Cook on a medium low heat until the cornflour is cooked through (ie it doesn’t taste like cornflour) and then portion out and store in the fridge until lunchtime!

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