10 Aug This Quick And Easy Lunch Is Your Dream Come True
“What’s for lunch, honey?” The dreaded question in almost any household come lunchtime. Working from home gave us all the lunch freedom we ever dreamt of. But after a while, the beloved avocado toast or take-away from your local wears thin, and a little quicker than we anticipated. We all need the same thing: something quick, fast and delicious. Who got time to cook lunch in between your planned lunchtime yoga and your next meeting? Exactly. Therefore we’ve got the perfect quick lunch for you. It takes only 10 minutes and you will love it. (Let’s be honest, the superstar is the dressing here.)
For this recipe, you can mix and match as you wish. Isn’t that what we all love about cooking in the first place? You can use any noodles that you fancy. Or have in your pantry really. Brown rice noodles, udon or soba noodles or your favourite pasta. For one person we estimated you use 80g. Same goes with the veggies, toss any leftovers in there and you will have a new version of this dish every time you make it.
Let’s come to the superstar of this recipe. THE dressing. The one thing you wouldn’t want to experiment with this recipe. Seriously, it is the best thing about this dish. Will we ever get tired of peanut butter? Probably not. In combinations with tahini and tamari….. unbeatable flavour explosion. Having said that, you better make some more of it. So you can save some for later to drizzle onto your favourite salad, roasted veggies, use it as a dip or spice up your leftover rice or tofu. So many choices.
Let’s get onto the recipe.
Serves: 4
Ingredients
For the noodle salad:
- 2 portions of your choice of noodles
- Two zucchinis
- 2 large carrots
- 2 red capsicums
- 3 spring onions
- handful of coriander
- 100g peanuts
THE Dressing:
- 3 tbsp tahini
- 3 tbsp peanut butter (or your nut butter of choice)
- 1 tbsp rice vinegar
- 2 tbsp tamari
- 2 tbsp roasted sesame oil
- juice and zest of 1 lime
- 3 tbsp water
- 1 tbsp maple syrup
- 1 garlic clove
- salt
Method:
Begin by cooking your noodles of choice as per the instructions on the packet. While these are cooking you can start to finely slice your capsicum and spring onions. Roughly chop your coriander. Then onto spiralizing the carrots and the zucchinis. Don’t worry if you don’t have a veggie spiralizer, you can also cut or grate them into thin, long slices.
Place all the ingredients for the noodle salad in a bowl and mix them well. Leave some of the coriander and peanuts out to sprinkle on top for later.
Place all the dressing ingredients into a blender. Add some generous amount of salt and blend until smooth and creamy. You might have to add some more water to it as you go along, depends on how thick or thin you want your dressing to be. Once you have your perfect dressing thickness, pour it over the noodle salad and mix well. Serve the noodle salad with a few sprinkles of your leftover coriander and peanuts on top.
How easy and quick was that? And the dressing, isn’t it just divine? This is what work-from-home lunch dreams are made of. Save the leftover salad and dressing for your lunchbox the next day. Something to look forward to.
And here you have it, your easy quick and ultra-delicious lunch.
Recipe by Deliciously Ella
