Veggie Sprouting Bean Pot Noodle


For the dressing, simply mix all the ingredients together until well incorporated. 

This can be made ahead of time and kept in the fridge for 3 to 5 days.  

Place the noodles at the bottom of the jar and then drizzle over the dressing. 

Layer up the remaining ingredients leaving the sprouting beans and coriander for the top, finish with the wedge of lime.

To Serve

Simply eat cold with a squeeze of lime as refreshing salad or warm in the microwave and serve as a quick stir fry.


Prep time: 25 mins

Cook time: 5 mins

Serves: 1

  • ¼ Red pepper, sliced

  • ¼ Courgette, sliced

  • ¼ Red onion, sliced

  • 100g cooked Whole Wheat Noodles

  • 2 heaped table spoons Sprouting beans

  • 2 heaped table spoons Edamame beans

  • 30g Beansprouts

  • 10 Coriander leaves

  • A wedge of lime

  • ½tsp Ginger, grated (Dressing)

  • 1tbsp Toasted sesame oil (Dressing)

  • 2tbsp Soy sauce (Dressing)

  • 1tbsp Mirin (Dressing)

  • 1tsp Yuzu citrus juice (Dressing)