And when a new semester revs up (as it has for me in the past week), it becomes imperative to plan meals…. or I just don’t eat. Well….I eat. But I revert back to childhood…. i.e. peanut butter toast becomes a primary source of fuel.
Nothing wrong with that every so often (I totally made PB&J for lunch 4 out of 5 days last week), but to properly take care of oneself long-term requires a bit more variety.
From last school year I have a compilation of a few go-to meals that ‘travel well.’
By this I mean that the meal can sit peacefully in my backpack for several hours, and still taste really good when I finally get around to doing the ‘library-lunch/dinner-chow-down,’ that becomes mandatory around midterms and finals week.
Okay, so maybe this defies the food service rules of microbiology. But then I think of all those turkey sandwiches, and yogurts that sat in my locker for lengthy amounts of time way back in middle school….
I’m still here. I think I’ll be okay.
The following recipe came about last year when I found several of its kind via various blogs and recipe compilation sites that I follow for inspiration and haphazard culinary education. If you Google ‘soba noodle bowl’ you’ll find a wide array of dishes that are typically built of soba noodles (an Asian style noodle made primarily of buckwheat), and a wide variety of vegetables!
You can really cater to your preferences as far as the veggie choices, making this dish all the more accessible.
Some recipes involve a little sauté of the vegetables, while others are cold. Mine is cold (remember the whole backpack thing).
The first soba bowl I made last year was this one from Cookie + Kate. The following recipe is adapted from her version, with a few veggie switch-ups, a dressing addition, and a garnish sub.
It’s sooooo yummy, and looks soooooo colorful and pretty that you’ll have all eyes on you while you eat! …..Well… gee, that sounds uncomfortable….
I meant that everyone else in your eating vicinity will be jealous!
The Sassy Spicy Soba Noodle Bowl
Makes 4 servings (the better to prep for the week ahead!)
6 ounces Soba noodles, prepped according to package (usually only a 4 minute cook time!)
2 cups Red cabbage, shredded
2 cups Carrot, peeled into ribbons
2 small Baby bok choy, chopped
1 1/2 cups Edamame, shelled (I used frozen, in which case- steam and cool)
3 spring onions, chopped
1/4 cup unsalted peanuts, coarsely chopped
1/2 cup cilantro, chopped
1 tablespoon Sesame seeds
1 Lime, quartered
For the Dressing:
3 tablespoons of lower sodium Soy sauce
2 tablespoons Olive oil
2 tablespoons Rice wine vinegar
1/4 inch piece of fresh ginger, peeled and minced
1 or 2 dashes of Red pepper flakes
Toss the chopped/shredded veggies (everything from cabbage to onions) together in a medium bowl. Mix in the peanuts and cilantro.
Prep the dressing by whisking the ingredients together in a small bowl. Toss the dressing with the veggie mix.
Toss the dressed mixture with the cooked soba noodles. I find it easiest to do this with a couple of forks, as the noodles begin to stick together once they begin to cool.
Garnish with sesame seeds. Serve with a lime wedge… sophisticated. Even in a backpack tote-able container.
Approx. Nutrition Facts Per Serving:
|Carbohydrate: 53 g (11.25 g Fiber, 7.5 g Sugar)|
|Fat: 11 g (2.5 g Saturated Fat, 0 g Trans Fat)|
|Protein: 19.5 g|
|Cholesterol: 0 mg|
|Sodium: 484 mg|