talked about it before, but I seem to fail pretty consistently at eating well during the day.
I’ve decided to be a bit more proactive and intentional about the foods that are available in the luncheon period. Not only am I bringing back intentional luncheons, I’m also bringing back the word luncheon.
When the lovely Ruth came to visit, she bought me a present. A wonderful Royal Doulton cup and saucer, and this packet of green tea noodles. I immediately wanted soy and chilli and spring onion and these noodles. So for lunch the next day, I spent some time making something that wasn’t microwaved leftovers. It felt indulgent and nice (isn’t that weird?) but also took less than 10 minutes. I timed it.
I like to think that I’m going to keep up this kind of cooking in the middle of the day bizzo, but we’ll see.
So tell me – do you go to much effort for lunch? Are you a sandwich-eater? (I’m not). Is it something to just get you through the day? Tell me all your secrets! I want to bring back the hot lunch. (I love how Ruth does it).Print
Pressed for time? Forget to eat until it’s too late? Me too, so I’m trying to break the bad-lunch cycle. Starting with this soba noodle stir-fry!
- 1 small carrot, sliced
- 2 mushrooms, sliced
- 1/4 red capsicum, sliced
- 1 kale leaf, shredded
- 2 small cabbage leaves, shredded
- 1 square Soyco Thai Tofu
- Sesame seeds
- Sliced green onion
- While the noodles are cooking in a pot of boiling water for three minutes
- Meanwhile, stir-fry all the veg in a little oil in a hot frying pan until crisp-tender
- Drain the noodles, add to the veggies, add a splash of soy sauce and sriracha, top with sesame seeds and sliced green onion. HELLO!
Keywords: soba noodle stir fry, vegetarian stir fry, quick stir fry, quick lunch, veggie stir fry, stir fried veggies