HEALTHY INSTANT NOODLES

I’m always looking for quick and easy ways to make healthy food, and I’ve seen this recipe pop up on my social media feed 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 this 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 excellent add-on. I used Edamame for protein. You can buy them frozen. They are pre-cooked and a fantastic 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 fantastic, 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.

Great

% Daily Values based on a 2,000 calorie diet