Guest Recipe: Kelp Noodle Pot

My inspiration interview with the Hemsley’s was so popular with you guys, so I think you’re all going to be really excited about their delicious guest recipe too, which is for kelp noodle pots. They describe it as: an instant hot dish to see you through working week lunches – no microwave needed. If it’s a comforting bowl of goodness that you’re after, then all you need is 10 minutes to throw any leftover veggies, coleslaw or cooked quinoa into a heatproof jar before you leave for work or do it the night before. Come lunchtime, just add boiling water and wait 5 minutes for the magic to happen. I’ve tried it and it’s so delicious, so I’m sure you’l feel the same. It’s the perfect recipe for anyone that’s looking to get healthier in January and needs some ideas for work lunches!

Serves 1

– 35g of kelp noodles

– a pinch of dried dulse or other seaweed/sea vegetable

– 1/2 a teaspoon of grated fresh ginger (unpeeled if organic)

– 1 tablespoon of chopped fresh coriander or mint

– 2 teaspoons of miso paste

– a squeeze of lemon or lime juice

– plus your choice of steamed veg, such as green beans, broccoli and cabbage, and raw veg, such as sliced mushrooms, peppers, pak choy, spring onions, grated carrot and courgette

– optional: a few tablespoons of cooked quinoa

– Rinse the kelp noodles and drain.

– Add everything to the heat proof jar with the miso. Keep refrigerated until ready to eat.

– Five minutes before you want to eat, boil the kettle. Let the water cool for a few minutes before filling the jar, leaving 2 cm from the top empty. Stir and leave to steep for 5 minutes with the lid on loosely. Stir again before diving in.