Mushroom and miso home-made instant noodles

Mushroom and miso home-made instant noodles

30 mins Prep · 2 mins Cook

Rice noodles are the best choice for this recipe since they can be easily cooked using boiling water

Created by Spinneys
Prep time 30 minutes
Cook time 2 minutes
Serves Makes 5 lunches
Cuisine Asian
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 551
Fat 1.5g
Saturates 0.2g
Protein 44.8g
Carbs 108.8g
Sugars 44.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Make it at home:

Finely slice the mushrooms, pak choi and spring onions. Peel and julienne the carrots.


Divide each of these ingredients between 5 microwavable meal prep containers or jars.


To each container, add 50g of noodles, 1 tablespoon of miso paste, 1 tablespoon of soya sauce and 1 tablespoon of vinegar. Add half a stock cube, a wedge of lime and some coriander.


Seal the containers and refrigerate until needed.


Pack it for the office:

Remove the lime and coriander from the container. Set aside.


Add the boiling water to the container and microwave on high for 2 minutes or until the noodles are cooked.


Serve with a squeeze of lime juice and coriander.