Tip for making quick, tasty lunches? Have a few ingredients handy like miso paste & soup in cartons, walnuts, all have good shelf life. Scallions is a must, they garnish, add a punch to everything plus give chicken breast & yellow miso soup some color! Don’t be afraid to use leftover cooked vegetables to salad. I had spicy brown bean eggplant, broccoli & roast sweet potatoes which I added to spring mix, tomatoes, walnuts & scallions. I’m in love with a ‘vase whisk’ I bought recently which is perfect for my home made salad dressing. I’ll tell you more about this in another post. Drinking soup from my black & red lacquered bowl with lid makes it taste so much better!
lunch
Fun Revamping Leftover Soba Lunch!
Great art & cute concept doesn’t make up for disproportionate ratio of noodles to shrimp! I brought home enough soba for 2 more lunches! Crazy. All carbs & not enough protein makes us cranky! Gotta have good balance. So, for today’s lunch, I added shredded ready roast chicken & leftover veggies, revved up with Huy Fong chili sauce, side of my home made kimchi, now we’re talking!
Char siu ramen noodle soup, not bad.
2 shrimp tempura soba noodle soup, not worth $11!! Why served in a tacky mixing bowl? Did they run out of serving bowls? Not a fan of veggie mix.
Revamped lunch today.
Yin and Yang Lunch
Yin and Yang Lunch: cold salad and spicy chicken curry…
Field greens, grape tomatoes, pickled cue & radishes
Reheated leftover Malaysian Chicken Curry and dipped with whole wheat toast (too hungry to reheat frozen paratha or chipati!) Think my mom wouldn’t approve, Asians like to dip with white bread. You’ll read about this in my post.
Last night, I packed this same curry for my hubby’s lunch, added some stir fried veggies (leftovers for the veggie curry) and topped with a wok heated chipati. Also packed a tiny tub of pickled cue & radishes to balance the spiciness.
