Serves 1 | Ready in 15 minutes
I ate so many instant noodle meals as a university student—back then I had no idea I could make my own wholesome version in minutes! Thin, dry rice vermicelli rehydrates quickly in hot water, so just place the noodles dry in a heatproof container and add a delicious miso paste and ginger soup base, plus raw veggies (you can use any veggie as long as it’s thinly sliced or grated). When you’re ready to eat, it’s just like the original—pour boiling hot water over, wait a few minutes, and then slurp down your warm instant noodle soup.
Meal prep a few Busy Days Instant Noodle Bentos and keep ready to go in the refrigerator. Less perishable veggies like carrot, cabbage, and broccoli are best used for this. Salad greens and herbs can be added on the day you consume the bento. Cubed firm tofu or cooked beans are both great added to your bento as a protein boost.
Use leakproof box or repurposed jar with lid for this bento. Push 1/2 nest of noodles (break a whole, dry nest of noodles in half over sink, as pieces will fly everywhere) into container. Add remaining ingredients. No need to arrange neatly for this bento!
Close tightly and pack container in bento bag or furoshiki* with fork or chopsticks. Refrigerate for up to 3 days.
To serve, remove lime slice (if using), pour some boiling water over ingredients until theyu2019re submerged, close lid, and leave for 5 minutes or a little longer. Open, squeeze lime over (if using), and eat.
This recipe is part of the These Bento Box Recipes Will Take Your Workday Lunches From “Meh” to Marvelous collection.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.