Vietnamese noodle bowl
Add a little spice to your lunch break with this delicious Vietnamese noodle bowl
This totally mouth-watering bowl of goodness will admittedly take a few more minutes to make than your average pot noodle, but it’s pretty fast all the same, much more nutritious, and a great balance of all three macros – carbohydrate, protein and healthy fats.
Get noodle-savvy, too, with the extra info at the base of the recipe and experiment with the different suggestions.
Switching your noodles will transform this dish each time:
- Soba noodles – made with buckwheat, these deliciously nutty noodles have a higher mineral, fibre and protein content and will help control blood sugar levels better than white rice noodles.
- Cellophane noodles – vegan and gluten free, these transparent or glass noodles are made with mung bean starch. A source of iron and B vitamins, these high-carb, low fibre noodles are great for the night before a race.
- Egg noodles – nutritionally similar to pasta, containing 40g carbs, 7g protein and 3g fat per 100g, these are often enriched with vitamins and minerals including selenium, manganese and B vitamins.
Kate Percy
Sports nutrition cook and author 
