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Noodle Pot

Serves: 1

Cost Cutting Gluten Free‏ Quick Make Vegan Friendly

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.

Noodle Pot Recipe: Veggie


½ courgette, peeled into ribbons with a vegetable peeler

1 tbsp miso paste

3 mushrooms, sliced

3 spring onions, finely sliced

2 tsp root ginger, grated

½ mild red chilli, thinly sliced or chopped

100g Tenderstem® thinly sliced

2 tbsp coriander, chopped

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


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