This delicious lunchbox is easy to prepare and works great in summer. Feel free to prepare everything the night before. Refrigerate in an airtight container.

This lunchbox contains:

• Soba Noodles with Wilted Bok Choy
• Cubed chicken or tinned fish
• Snap peas
• Clementines or orange slices
• Chocolate raisins.

How to make a Soba Noodle Salad with Bok Choy

Yields 2-4 servings

Ingredients:

• 1 Carrot, peeled and cut into thin matchsticks
• 2 bunches Bok choy, sliced into ribbons
• 230g dried Soba noodles (buckwheat noodles)
• 6 Scallions, thinly sliced
• 1/2 cucumber, peeled and cut into matchsticks
• 1 tbsp Sesame oil
• 2 tbsp Rice vinegar
• 1 1/2 tbsp Soy sauce
• 1 tsp Hot sauce (optional)
• 2-4 eggs (optional)

Method:

1. Use a medium sauce pan/ shallow pot. Fill with water and boil.
2. Add 1 tbsp of Salt.
3. When water starts to boil, blanche the carrots for 30-60 seconds in the boiling water, depending on how cooked you want them. When ready, remove carrots with a slotted spoon or strainer. Do not dispose of the water.
4. Run the carrots under cold water to stop them from cooking any further. Place in medium mixing bowl.
5. Boil the water again and do the same with the bok choy. This time blanching for only 30 seconds. Remove with a slotted spoon or sieve. Run the bok choy under cold water to stop them from cooking any further. Add them to the carrots.
6. Boil the water again and add your soba noodles. Follow the package instructions until al dente.
7. Strain the noodles. Set aside to cool for a moment.
8. Add the noodles to the carrot and bok choy bowl.
9. Add the scallions and cucumbers and toss gently.
10. In a separate mixing bowl, combine the sesame oil, rice vinegar, soy sauce, and hot sauce with a whisk.
11. Pour mixture over the noodle mixture and toss gently, until everything is coated.
12. If you would like to add eggs to this dish. Boil water in a new pot. Add a splash of white vinegar to the water.
13. Crack your eggs into measuring cups and gently slip them into the boiling water. Poach for 4 minutes (soft centre) or 5 minutes (firmer centre).
14. Strain and set aside.
15. Divide salad into equal portions, top with the poached eggs.
16. Serve and enjoy!

Souce: The Kitchn .com

Note:

The salad (excluding the eggs) can be kept in the fridge for up to 3 days. Making it a perfect recipe for lunch boxes.