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
- 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)
- Use a medium sauce pan/ shallow pot. Fill with water and boil.
- Add 1 tbsp of Salt.
- 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.
- Run the carrots under cold water to stop them from cooking any further. Place in medium mixing bowl.
- 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.
- Boil the water again and add your soba noodles. Follow the package instructions until al dente.
- Strain the noodles. Set aside to cool for a moment.
- Add the noodles to the carrot and bok choy bowl.
- Add the scallions and cucumbers and toss gently.
- In a separate mixing bowl, combine the sesame oil, rice vinegar, soy sauce, and hot sauce with a whisk.
- Pour mixture over the noodle mixture and toss gently, until everything is coated.
- 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.
- 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).
- Strain and set aside.
- Divide salad into equal portions, top with the poached eggs.
- Serve and enjoy!
Souce: The Kitchn .com
The salad (excluding the eggs) can be kept in the fridge for up to 3 days. Making it a perfect recipe for lunch boxes.