Packed Lunch Idea: Noodles and Cabbage
I'm continuing valiantly in my efforts to reinvent the packed lunch. I have recently become preoccupied with cabbage - when charred to nuttiness it is extremely delicious. My childhood memories of water-clogged savoy are certainly being eclipsed (though said water-clogged cabbage still goes great with floury potatoes, margarine and a huge whack of pepper).
Noodles are an obvious choice for tasty packed lunches. I have opted for rice noodles because I enjoy their robust bite - however, if you would like a higher protein content buckwheat (soba) or tofu noodles would also work well.
I went to the Asian market on Thursday following an exam (it's a ritual I have) and bought four types of seaweed. One has already been employed to great success - recipes will follow soon - but for now I better return to my studies.
- Makes 2 large or 3 light lunches - - Takes 20 minutes (2 minutes in the morning) - - Vegan, vegetarian, glutenfree -
1 large carrot, spiralised 1/2 a green cabbage, chopped 1/2 a leek, slice into thin rounds 1 tsp coconut oil 2 portions dried flat rice noodles
1 clove garlic, grated 1 inch piece of ginger, grated 2 tsp sambal oelek 1 tsp soy sauce 1 tbs rice wine vinegar 2 tsp sesame oil Black pepper 1 tbs water
Iceberg lettuce, chopped Cucumber, in batons Black and white sesame seeds, pumkin and sunflower seeds Sesame oil, chilli oil and rice wine vinegar
Steep the noodles in just boiled water for 15 minutes, stirring often. When they are tender to the bite, rinse them under cold water to stop the cooking process.
While the noodles cook, prepare the cabbage and leek. Over a high heat, stirfry the cabbage and leek in the coconut oil. You want them to char a little - don't worry if you see little blackened bits! Don't mix it too much for the first few minutes - toss the ingredients occasionally but allow steam to build up and cook the vegetables. Meanwhile, mis the garlic, ginger, sambal oelek, soy, vinegar, sesame oil, water and ground pepper in a jar or using a whisk.
Pour the marinade over the vegetables when they have cooked for five or six minutes. Add the carrot and combine. Finally mix through the rice noodles - I use large chopsticks to ensure they don't become 'gloopy'.
If eating immediately, enjoy warm with the seeds, cucumber, lettuce and a sprinkling of chili oil, sesame oil and vinegar.
To keep for lunches, allow to cool in a non-sealed container. Add the garnishes on the morning you will eat your packed lunch.