Teriyaki Veg Noodle Pot Recipe | Abel & Cole

Teriyaki Veg Noodle Pot

Cooking time
Serves1 person
Vegans Gluten-free diets

Spice up your weekday lunches with this quick, easy and healthy Asian noodle pot - perfect for prepping in advance and taking to work. We guarantee you'll make everyone jealous.

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layout 1 comment


  • ½ tbsp grated ginger
  • ½ small garlic clove, grated
  • ¼ chilli, finely chopped
  • 1 tbsp tamari
  • 1 tsp honey or agave syrup
  • 1 small carrot, julienned
  • A handful of cavolo nero, shredded
  • 2 shiitake mushrooms, sliced
  • ½ bundle Thai rice noodles
  • A small handful of coriander

Prep: 15 mins | Cook: 4 mins

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1. Grate the ginger and garlic into the bottom of your jar. Add the chopped chilli, tamari and honey.
2. Layer the carrot, cavolo nero and mushrooms.
3. Keep your rice noodles separate till ready to eat if they can’t fit in the jar (or break them in half and put them in the jar).
4. Pack the coriander in a small bag to add before eating.
5. When ready to eat, pour in around 350ml hot water and push in noodles. (If you need to add more water, scale up the ingredients). Stir well, then cover for 4-5 mins. Uncover and add the coriander. Season and eat immediately.
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Fabulous! Such a simple idea....and I can think of dozens of other possibilities for ingredients. I've just had this for lunch at work today and everyone was really envious - I have had to forward the link to the recipe about a dozen times!