Veggie noodle salad

#loveyourleftovers. This yummy lunch is great for making in bulk to take to work!

Serves 2


75g dry Vermicelli noodles


1 Tbsp soy sauce

½ Tbsp rice wine vinegar

½ tsp sesame oil

½ tsp honey

Pinch of chilli flakes (optional)


250g mushrooms, thinly sliced

1 cup frozen corn

2 baby bok choy, end removed and separated

1 tsp soy sauce

To serve

1 Tbsp sesame seeds

4 boiled eggs

1–2 Tbsp kimchi (optional)


1. Cook vermicelli (if vermicelli isn’t pre-cooked). Bring a full kettle to the boil. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 5 minutes then drain.

2. Make dressing. Mix together all dressing ingredients in a small bowl.

3. Prep & cook veggies. Heat ¼ tsp oil in a fry-pan on medium-high heat. Add mushrooms and cook for about 2 minutes. Add corn and stir-fry a further 2–3 minutes. Add bok choy and soy sauce stir-fry a further 1 minute, until all veggies are tender.

4. Serve vermicelli topped with veggies and drizzle with dressing. Top with kimchi, sesame seeds and eggs.

Tip, to boil eggs — Bring a pot of salted water to the boil. Cook eggs in pot of boiling water for 6–7 minutes for soft-boiled (10 minutes for hard-boiled). Drain, rinse under cold water for 2 minutes until cool, then peel.

Nutritional Info (per serve)
Energy (kJ): 1763
Energy (Cal): 421
Carbohydrate (g): 52.8
Protein (g): 22.4
Fat (g): 12.7
Saturated Fat (g): 2.7
Sugars (g): 7.5

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