Winter is here. Sitting at my desk all morning means I’m often deeply chilled by lunchtime, and my usual Giant Salad just isn’t cozy enough. I now demand a Hot Lunch. I created this recipe for Cityline, but it has quickly nestled into my weekly rotation.
I tried all kinds of noodles for this — because I didn’t want to have to pre-cook anything, but they still have to get tender just by soaking in hot water for a few minutes. Udon and Mr Noodles didn’t work, but rice vermicelli are ok. The puck of dry noodles from a cup-a-soup turned out the best. Next time they’re on sale, buy a bunch and stash them in the cupboard. Don’t forget to chuck the seasoning packet!
Besides the noodles, you can wax as poetic as you like here. Get some protein in there to make it satisfying (tofu/ rotisserie chicken/ cooked anything/ chick peas), add some deeply concentrated flavour (bouillon concentrate/ miso paste/soy or fish sauce) and veggies that will soften or wilt in hot water.
- ⅓ cup cubed tofu
- 2 teaspoons soy sauce
- 1 teaspoon miso paste
- ½ teaspoon sesame oil
- 65 g instant noodles, broken up a bit
- ¼ cup grated carrot
- ¼ cup baby spinach
- 2 to 3 button mushrooms, thinly sliced
- Freshly-grated ginger
- Sriracha (optional)
- Place tofu in a 500mL jar. Top with soy sauce, miso and sesame oil. Layer with noodles, carrots, spinach, mushrooms and ginger. Add a squeeze of sriracha. Keep refrigerated until ready to eat. To serve, add boiling water and let stand 3 to 5 min. Stir well before eating.