Packed Lunch Noodles a la Dietitian

OK, so here’s an admission. I used to eat pot noodles when I was a teenager and what’s more, I used to enjoy them! Then a few years further on, circa 2004, I discovered the London-based joys of Wagamamas and take-out oriental food on every street corner.

Now in 2011 I can’t imagine tucking into a pot noodle and we’re somewhat lacking in big-city dining in rural Sussex! So what’s the answer? Well, inspired by an episode of River Cottage I’ve killed two birds with one packed lunch and would like to introduce the low-fat, convenient noodle lunch-in-a-box.

Here’s my tried, tested and much enjoyed recipe – happy eating!

 Ingredients:

(makes 3 sandwich box-fulls which can be stored in the fridge)

  • 10 greenbeans (chopped to 2cm lengths)
  • A handful of winter greens (shredded finely)
  • ¼ head of broccoli (separated into florets and sliced)
  • ½ small leek sliced finely
  • 10 baby sweetcorn sliced finely
  • Thumb sized piece of ginger peeled and chopped finely
  • 2 red chillis finely chopped
  • 6 tsp of low sodium chicken bouillon (or vegetable if you are aiming for the vegetarian option!)
  • 3 sheets of fine egg noodles
  • Soya sauce to season
  • 3 medium sized sandwich boxes – preferably watertight.

 Method

  1. Scatter 2 tsp of chicken bouillon over the bottom of each sandwich box
  2. Add a third of the greenbeans, baby sweetcorn, ginger, chilli, leek and broccoli to each box
  3. Place a sheet of noodles in each box (break them up if you need to to make them fit)
  4. Scatter a third of the shredded winter greens over the top of the noodles in each box.
  5. Store in the fridge until needed.
  6. To make up, simply add boiling water from the kettle until the noodles are completely covered, put the lid back on and leave to steam for 5-8 minutes.
  7. Season with a dribble of soya sauce (or a squeeze of lime juice depending on taste!)

These boxes can stored in the fridge for around 3 days until they are needed – I tend to make up 3 on a Sunday night whilst waiting for the supper to cook to see me through the beginning of the week. Obviously any vegetable that is pleasant when lightly steamed can be similarly diced and added and the chilli is optional for those of a milder palate. Equally for those who like some extra protein a handful of cashew nuts or lightly toasted peanuts can provide a tasty addition to scatter over the top.

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