Veggie soba noodle pots

Veggie soba noodle pots

  • serves 2
  • Easy

Make these colourful, nutrient-packed noodles for a healthy lunch al desko. Perfect back-to-school fuel, ready in just 20 minutes



  • dried soba noodles 100g
  • sesame oil 1 tsp
  • edamame 50g
  • purple sprouting broccoli 50g, trimmed and blanched
  • carrots 2, peeled and cut into matchsticks
  • cucumber ½, seeded and cut into matchsticks
  • radishes 50g, trimmed and sliced
  • spring onions 2, sliced
  • coriander a bunch, chopped to serve
  • toasted sesame seeds to serve


  • sriracha 1 tbsp
  • soy sauce 1 tbsp
  • rice vinegar 1 tsp
  • lime ½, juiced
  • ginger chopped to make 1 tsp 
  • garlic ½ clove, crushed (optional)


  • Step 1

    Cook the soba noodles by covering with boiling water for 4-5 minutes until tender, drain and rinse in cold water. Toss the noodles with the sesame oil. Whisk the dressing ingredients together and toss with all the veg and the drained noodles in a large bowl. Divide between 2 bowls, or pots, scatter with coriander and a few sesame seeds to serve.

Nutritional Information

  • Kcals 307
  • Fat 4.4g
  • Saturates 0.6g
  • Carbs 50.9g
  • Fibre 7.1g
  • Protein 12.4g
  • Salt 2.5g