When I was in the cooperate world I went through a period where I really struggled to get inspiration for healthy and filling lunches that I could eat on the go, probably at my desk (don’t tell anyone, the state of my keyboard was shocking) and would invariably end up with a sandwich. Eventually, don’t know how it happened, but a few of us clubbed together to make soups. We would take it in turns to make the soup and bring in in individual Tupperware that could be microwaved.
It can be really difficult to prep a healthy lunch everyday before work. Particularly when you have a dozen other things to get ready in the morning before you leave the house. Maybe a dreamy 6 year that needs 78 reminders to get dressed instead of sitting half dressed playing with Lego, or a daughter that really hates having her hair tidied. So inevitably the sandwich or a quickly chosen carb kick from the canteen has to suffice.
But I have learned that with a little bit of prep in the evening or at the weekend we can wave goodbye to the soggy sandwich and easily put together tasty lunches for busy workdays.
I used to do these DIY pot noodles sometimes on my soup day. It is an adapted Hugh Fearnley Whittingstall recipe, I have just tweaked it to make it me. When we have colds in our house I tend to turn to spicy chicken noodle broths so this is a mix up of the 2 ideas.
Make up 2 or three on a Sunday night and put them in the fridge to grab in the morning on your way out of the door.
Makes 2 servings.
1 portion of quick cook noodles (I like to use the fine gluten free ones)
1 medium carrot cut very finely or even grated
6 spring onions finely sliced diagonally
I head of pak choi leaves sliced very finely
A small handful of coriander chopped finely
1 red chilli de seeded and chopped finely
1 clove of garlic grated
2 cm ginger grated
A handful of left over chicken, or 1 chicken breast roasted, finely shredded
2 teaspoons of vegetable bouillon or 1 stock cube
Splash of gluten free tamari soy sauce
Juice of 1 lime
1. Split the ingredients in 2 and put them all, except lime and tamari, into a jars with a lid. You could use a kilner jar or one of the plastic tubs with a locking lid is great for taking in your bag to work.
2. If you are having this on the go pot up your splash of tamari and lime wedges for taking separately
3. Take to work
4. Pour boiling water into your jar till it reaches just under the top of the ingredients or just over the top if you want it more like a broth
5. Put the lid back on and leave to settle for 10 minutes
6. Stir through tamari and squeeze in your lime juice