Office worker eating from lunch box with hot and sweet noodles and veggies

‘Back to the office’ Noodle Lunch Box Recipe

With lockdown restrictions easing and offices opening back up, many people will have to start getting their lunchbox out of the cupboard and thinking about prepping their office lunches. No worries, we got you covered! Whip up this hot and sweet lunchtime legend in just 12 minutes and smash your day. You can enjoy this cold or add boiling water to create a saucy or even soupy bowl of noodles. 

 

Noodle Box for grown-ups 

Instant office envy 

 

Serves 1 - Doddle / Vegetarian Option - Wok to wonderful in 12 minutes - Hero ingredient: sesame seeds 

 

Ingredients

  • 60g (21⁄4oz) dried wheat noodles
  • 1⁄2 tablespoon vegetable oil
  • 2 turkey rashers (or use 2 vegan rashers
  • for a vegetarian alternative)
  • 1 egg
  • small handful of bean sprouts,
  • or 1⁄4 small cucumber, chopped
  • 1⁄4 green bell pepper, finely sliced
  • 1⁄2 large tomato, chopped
  • 1⁄2 spring onion (scallion), finely sliced
  • 1 teaspoon toasted sesame seeds
  • fresh red chilli (optional)

 

For the sauce

  • 1⁄2 tablespoon Chinese black rice vinegar
  • 1⁄2 tablespoon light soy sauce
  • 1⁄2 tablespoon dark soy sauce
  • 1⁄2 tablespoon mirin
  • 1⁄2 tablespoon honey, (or use agave syrup
  • for a vegan alternative)
  • 1⁄2 teaspoon dried chilli flakes


Method

1. Place a small pan of boiling water over a medium heat. Add the dried noodles and boil for 4 minutes, then place them in a bowl of cold water to stop them cooking further. Set aside. In a small bowl, mix together the sauce ingredients. Once combined, pour the sauce into a small well-sealed container. Make sure it can’t leak out, or it’ll be a saucy lunchtime disaster! 

2. Heat the oil in a medium frying pan (skillet) over a medium–high heat. Break the egg into a cup and lightly whisk. Pour it into the pan and fry to make a thin omelette. Turn the omelette once to finish cooking, then transfer the cooked omelette to a chopping board and leave to cool.

3. Place the same pan over a high heat and add the turkey or vegan rashers. Fry for 30 seconds on each side, turning once. Then remove from the pan and place on a piece of paper towel to cool. Roll the omelette into a cylinder shape, then slice it into finger-width strips. Slice the rashers into thin strips too. 

4. Drain the cooked noodles well and tip them into your lunch box or jar. Now add the toppings, starting with the bean sprouts, followed by the rashers, egg, pepper and tomato. Finally sprinkle with spring onion (scallion), sesame seeds and chilli (if using). Seal and place in the fridge until ready to take to work. 

5. To serve, add the sauce mixture to the noodles and mix well. You can enjoy it cold, or add 200ml (7fl oz) boiling water to make it saucy or 400ml (14fl oz) to make it soupy. Try to ignore the envious gaze of Kevin from Accounts as you tuck in. Maybe bring him some next time.

 

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Mr Lees Team