The noodles in this salad will cook just by soaking in boiling water from the kettle. These lunchbox noodles can be made in 10 minutes before school.
- 1 nest of medium or fine dried egg noodles (preferably wholewheat)
- handful of frozen peas
- handful of frozen broad beans
- 1 tbsp mixed seeds
- ½ tsp soy sauce
- 1 tsp sesame oil (optional)
- optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper
Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down.
Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime.
You can also peel carrots into ribbons, chop fresh peppers or cucumber to add to this salad. This salad can also be reheated in the microwave for 1-2 minutes.