Tenderstem® Noodle Pot

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Recipe

This quick and easy noodle pot creates an Asian-style soup that can be transported easily and is ready to eat in 5 minutes. It’s packed with lots of fresh ingredients to offer a nourishing and delicious lunch.

Tenderstem® is the star of the show here, and is ideal to use in a noodle pot because it’s delicious with minimal cooking – a couple of minutes being steamed by the hot water over the noodles is all it needs for a delicious, tender crunch.

If you’re looking for a slightly heartier noodle pot, add cooked shredded chicken, cooked prawns, or marinated tofu chunks.

  • 15 minutes preparation
  • 5 minutes cooking
  • 1
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Ingredients
  • ½ Courgette, peeled into ribbons with a vegetable peeler
  • 1tbsp Miso paste
  • 3 Medium mushrooms, sliced
  • 3 Spring onions, finely sliced
  • 2tsp Grated root ginger
  • ½ Mild red chilli, thinly sliced or chopped
  • 100g Tenderstem® thinly sliced
  • 2tbsp Chopped coriander
  • ½ Lemon or lime juice
  • 1-2 tsp Thai red curry paste
  • 40g Flat rice noodles or fine rice noodles
  • ½ Carrot, peeled into ribbons with a vegetable peeler
  1. Place all ingredients except lemon or lime into a large jar, heatproof Tupperware pot, or jug. Chill until required if possible, although it will be fine at room temperature for a few hours.

  2. Pour in around 500ml boiling water and stir well to mix the pastes. Leave for 4-5 minutes to allow the noodles to soak.

Nutritionals per serving (not including any additions of chicken, prawns or tofu):

  • 220kcals
  • 3g fat
  • 3g saturated fat
  • 30g carbohydrates
  • 6g fibre
  • 11g protein

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