Lunch noodles

This is my currently my favourite lunch. When I was growing up, I was very fond of the “holiday lunches” that I made during the school holidays. They’re the kind of lunches that take a little bit of time to prepare; delicious lunches for one. These days, I make them on days when I’m working from home, on freelance jobs or my own stuff. I still kind of think of them as holiday lunches, even though I eat them between work now.

I made the first variation of this after hunting through the cupboard when it was near bear and have made it pretty regularly since then. I can almost always throw together some variation using what we have. It is easy but it takes a little bit of time to make, which is what I want. Cooking is often the break my brain needs from mashing words together. 

For me, there are only three things that are really essential: soba noodles, oyster sauce and Homebrand frozen spinach. The reason I always use Homebrand frozen spinach is because it is the best and I am obsessed with it. If Woolworths would like to pay me for voicing this opinion as regularly as I do, that would be very welcome. Look how good my sponsored content would be! I’m using buckwheat soba at the moment because I bought almost 2kgs of it at an Asian grocer but the usual kind is also fine. Same goes for non-fancy labelled oyster sauce.

Beyond these things (if you want to go beyond them – they’re delicious by themselves), you can pretty much throw in whatever you like. The demo version had more things than it usually would. Let’s be honest, I was showing off. Also I’m meant to be working on a big project that is crippling me with self-doubt so procrastination might have been a factor. Today I put in broccoli, spring onions, garlic sprouts, white miso paste, sesame oil, shiitake and finger limes. Other things that are good include (but are not limited to): coriander, radishes, bok choy/pok choy, mint, basil. Basically any vegetable or herb would work. Just chuck stuff in, it’ll probably be fine.

As per Breakfast Salad (I wish I had a Dinner Food recipe so I could make this a trilogy) this is just a vague template. Don’t be afraid to muck with it.
Lunch Noodles!

  • Put a pan on to boil for the noodles.
  • Chop up any vegetables/herbs you’re using.
  • Heat up some oil in a pan or wok, throw in your vegetables and a few blocks of spinach (you might want to stagger it a bit, hold back softer herbs etc and put them in at the end).
  • Cook everything, stirring regularly. Throw in some water (about a tablespoon at a time) to steam the vegetables and help the spinach defrost.
  • Once the water has boiled, add the noodles. I use one little bunch per person.
  • Keep an eye on the veggie pan, stirring everything and adding more water as needed. You don’t want it to be too liquid but it’s ok if there’s a little bit.
  • Drain the noodles, run them under cold water (which stops them sticking, I think?) then dump them into the pan.
  • Add oyster sauce (a couple of teaspoons) and any other sauce you’re using. Stir it all together.
  • Dump it in a bowl. Add any of the herbs you saved to put on top.
  • Nom nom nom.

Further reading

December – home

I spent the first minutes of 2018 on the beach. I’ve never actually spent New Year