Lunchtime noodles!

For something simple yet enjoyable, whip together a bunch of this and that. Pack it into an airtight container and take to work, school or have it at home!

Inspired by the Londoner’s recipe, http://www.thelondoner.me/2015/01/travelling-noodles.html.

A healthier and fresher alternative to mi goreng 🙂

Ingredients: (these are changeable, but this is what I selected for today’s lunch. You don’t have to use a billion ingredients like I did; you can keep your ingredients list short and sweet. Note that there aren’t exactly precise measurements.)

  • 1 “basket” (that’s how I choose to refer to it as) of egg noodles
  • generous handful of leafy greens, roughly snipped (I took mix of bok choy, rocket and a hint of spinach and spring onion from the garden)
  • Asparagus (I simply took some from a jar, all ready and pre-cooked)
  • some spring onion, roughly torn
  • soy sauce
  • sesame oil
  • mushrooms, chopped 
  • garlic clove, minced
  • small piece of ginger, minced

The night before:

  • Mix all ingredients together in a saucepan with a little boiled water. Let it sit, mix it a little, keep watch and use your judgement for when it’s time to take it off the heat. (Note: I mixed everything expect for garden greens together in the saucepan, the night before. The next morning I decided to add greens into the container for a nutritional boost)
  • Transfer into an airtight container, preferably glass.
  • Heat it up come lunch time
  • Enjoy! 🙂

 

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