Mornings suck, and trying to get my life together in time to pack some lunch before work is not always a realistic goal for me. Noodles are amazing, their speed and superiority have made this meal a staple throughout the working week. It takes literally 10 minutes from start to finish and can be knocked up after you’ve had your tea and sit in the fridge over night.
If you are making it the night before, you might want to drizzle a little bit of extra oil in there in the morning just to spruce it up a bit – I usually forget and don’t mind them on the dry side but I know there are some fussy types in this world.
Serves 2 (or one hungry lunch-breaker)
2 nests egg noodles
4 or 5 spring onions
2 tbsps sesame oil
1 tsp soy sauce
1 tbsp peanut butter
1 tsp honey
- Cook your noodles according to pack instructions (mine called for 3 minutes in boiling water, some don’t even need to be boiled they can just be immersed for a bit)
- While they’re cooking, mix the peanut butter, oil, honey and soy sauce together to make the dressing. I tend to just pour dressing ingredients in to a jam jar and shake ’em up.
- Drain the noodles, put them straight into some tupperware and get that dressing involved. Toss it around with a fork a little or put the lid on and shake it about to make sure all the noodly bits are coated in nutty bits.
- Snip your spring onions in.
- Leave the lid of you tupperware loosely on top until it’s cooled, then put it in the fridge ready for the morning.
- Put post-it notes all over your house (I usually need about 7) to remind you not to forget your lunch.
Track recommendation for today is from Chinese Man, spruce up your lunch hour everyone – it’s almost Friday (kind of)..
Thanks for reading x