Vegan DIY (healthy) Pot Noodle

The thing we love most about this lunch is that you can add pretty much anything you fancy to it! It’s healthy, quick, easy and versatile which makes it perfect for work lunches or a dinner option when you’re short of time.

Photograph by Niki Webster.

Nutritional information includes one serving of the full recipe (doesn’t include oil or nut butter) and 50g/1.7 oz silken tofu. If you’d like to increase the protein content then add more tofu, nut butter or peanut butter powder, mixed seeds, edamame beans, chickpeas.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Low fat, low sugar
Cheap
Kids recipe

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Preparation time

15 min

Total time

15

Cuisine

Southeast Asian

Meal

  • mains
  • soups-starters
  • lunches

Servings

Kcal

509

Carbs

53 g

Protein

23 g

Fat

20 g

* Nutritional information per serving.

Ingredients

  • 1 tsp miso paste
  • 1 tbsp nut butter (optional – use peanut butter powder if reducing fat)
  • 1 tsp vegan stock powder or ½ vegan stock cube
  • 1 tbsp toasted sesame oil (optional)
  • Add soy sauce to taste
  • Juice of ½ a lime
  • 1 nest/large handful of instant noodles (we like Mama)
  • Handful of kale (big stalks removed), spinach or other greens
  • 50g/1.7 oz marinated tofu, deep-fried tofu puffs or firm silken tofu, cut into 1cm cubes
  • 2 spring onions, sliced
  • ½ carrot, grated or spiralised
  • Handful of grated red cabbage
  • Handful of frozen peas
  • Green or red chilli, sliced
  • Radish or alfalfa sprouts
  • Toasted mixed seeds
  • Handful of fresh coriander, stalks removed
  • Sriracha sauce

Alternative options: any sprouts (eg mung bean, fenugreek), avocado, broad beans, broccoli stems, cauliflower, celery, chilli flakes, courgette, curry paste, edamame beans, fresh herbs, garlic, grated beetroot, grated ginger, green beans, mangetout, mushrooms, onion (finely diced), pineapple chunks (tinned or fresh), radish, sesame seeds, sliced red/yellow pepper, sugar snap peas, sweetcorn (tinned or fresh), tinned black beans, tinned chickpeas, yeast extract

  • 2 tsp miso paste
  • 2 tbsp nut butter (optional)
  • 2 tsp vegan stock powder or ½ vegan stock cube
  • 2 tbsp toasted sesame oil (optional)
  • Add soy sauce to taste
  • Juice of 1 lime
  • 2 nests instant noodles (we like Mama)
  • Large handful of kale (big stalks removed), spinach or other greens
  • 160g/6 oz marinated tofu, deep-fried tofu puffs or firm silken tofu, cut into 1cm cubes
  • 4 spring onions, sliced
  • 1 carrot, grated or spiralised
  • Large handful of grated red cabbage
  • Large handful of frozen peas
  • Green or red chilli, sliced
  • Radish or alfalfa sprouts
  • Toasted mixed seeds
  • Handful of fresh coriander, stalks removed
  • Sriracha sauce

Alternative options: any sprouts (eg mung bean, fenugreek), avocado, broad beans, broccoli stems, cauliflower, celery, chilli flakes, courgette, curry paste, edamame beans, fresh herbs, garlic, grated beetroot, grated ginger, green beans, mangetout, mushrooms, onion (finely diced), pineapple chunks (tinned or fresh), radish, sesame seeds, sliced red/yellow pepper, sugar snap peas, sweetcorn (tinned or fresh), tinned black beans, tinned chickpeas, yeast extract

  • 3 tsp miso paste
  • 3 tbsp nut butter (optional)
  • 3 tsp vegan stock powder or ½ vegan stock cube
  • 3 tbsp toasted sesame oil (optional)
  • Add soy sauce to taste
  • Juice of 1½ limes
  • 3 nests instant noodles (we like Mama)
  • 2 handfuls of kale (big stalks removed), spinach or other greens
  • 240g/9 oz marinated tofu, deep-fried tofu puffs or firm silken tofu, cut into 1cm cubes
  • 6 spring onions, sliced
  • 1½ carrots, grated or spiralised
  • 2 handfuls of grated red cabbage
  • 2 handfuls of frozen peas
  • Green or red chilli, sliced
  • Radish or alfalfa sprouts
  • Toasted mixed seeds
  • Handful of fresh coriander, stalks removed
  • Sriracha sauce

Alternative options: any sprouts (eg mung bean, fenugreek), avocado, broad beans, broccoli stems, cauliflower, celery, chilli flakes, courgette, curry paste, edamame beans, fresh herbs, garlic, grated beetroot, grated ginger, green beans, mangetout, mushrooms, onion (finely diced), pineapple chunks (tinned or fresh), radish, sesame seeds, sliced red/yellow pepper, sugar snap peas, sweetcorn (tinned or fresh), tinned black beans, tinned chickpeas, yeast extract

  • 4 tsp miso paste
  • 4 tbsp nut butter (optional)
  • 4 tsp vegan stock powder or ½ vegan stock cube
  • 4 tbsp toasted sesame oil (optional)
  • Add soy sauce to taste
  • Juice of 2 limes
  • 4 nests instant noodles (we like Mama)
  • 2 large handfuls of kale (big stalks removed), spinach or other greens
  • 320g/12 oz marinated tofu, deep-fried tofu puffs or firm silken tofu, cut into 1cm cubes
  • 8 spring onions, sliced
  • 2 carrot, grated or spiralised
  • 2 large handfuls of grated red cabbage
  • 2 large handfuls of frozen peas
  • Green or red chilli, sliced
  • Radish or alfalfa sprouts
  • Toasted mixed seeds
  • Handful of fresh coriander, stalks removed
  • Sriracha sauce

Alternative options: any sprouts (eg mung bean, fenugreek), avocado, broad beans, broccoli stems, cauliflower, celery, chilli flakes, courgette, curry paste, edamame beans, fresh herbs, garlic, grated beetroot, grated ginger, green beans, mangetout, mushrooms, onion (finely diced), pineapple chunks (tinned or fresh), radish, sesame seeds, sliced red/yellow pepper, sugar snap peas, sweetcorn (tinned or fresh), tinned black beans, tinned chickpeas, yeast extract

Instructions

  1. Prepare a one-litre mason jar with a lid, or thermos.
  2. Put the liquids and pastes into the bottom of the jar and then fill the jar up in layers with your favourite combination of noodles, vegetables, seeds, sprouts, tofu etc or use the alternative options.
  3. When you are ready to eat, fill the jar three-quarters full with boiling water straight from the kettle.
  4. Stir thoroughly, put the lid back on and leave to sit for 10 minutes.
  5. Stir again really well before eating, ensuring that everything has dissolved and well blended.
  1. Prepare two one-litre mason jar with a lid, or thermos.
  2. Divide the liquids and pastes into the bottom of the jars and then fill the jars up in layers with your favourite combination of noodles, vegetables, seeds, sprouts, tofu etc or use the alternative options.
  3. When you are ready to eat, fill the jars three-quarters full with boiling water straight from the kettle.
  4. Stir thoroughly, put the lids back on and leave to sit for 10 minutes.
  5. Stir again really well before eating, ensuring that everything has dissolved and well blended.
  1. Prepare three one-litre mason jar with a lid, or thermos.
  2. Divide the liquids and pastes into the bottom of the jars and then fill the jars up in layers with your favourite combination of noodles, vegetables, seeds, sprouts, tofu etc or use the alternative options.
  3. When you are ready to eat, fill the jars three-quarters full with boiling water straight from the kettle.
  4. Stir thoroughly, put the lids back on and leave to sit for 10 minutes.
  5. Stir again really well before eating, ensuring that everything has dissolved and well blended.
  1. Prepare four one-litre mason jar with a lid, or thermos.
  2. Divide the liquids and pastes into the bottom of the jars and then fill the jars up in layers with your favourite combination of noodles, vegetables, seeds, sprouts, tofu etc or use the alternative options.
  3. When you are ready to eat, fill the jars three-quarters full with boiling water straight from the kettle.
  4. Stir thoroughly, put the lids back on and leave to sit for 10 minutes.
  5. Stir again really well before eating, ensuring that everything has dissolved and well blended.
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