Well, it's back to real life after all all of the eating (and drinking) of the last few weeks. I've found in the past that I'm not great at putting together lunches for work each morning, but if I make a big pot or bowl of something on Sunday, I don't mind doing some quick assembly each evening. Nor do I really mind eating the same lunch every day, as long as it is (1) tasty and (2) only for a week at a time. So, this January, I'm making it my mission to cook up a big serving delicious and healthy lunches to last me for the week.
This week's lunch: Thai noodle salad with peanut dressing
I've been enjoying a big bowl of healthy greens, buckwheat soba noodles and spicy peanut dressing for lunch this week. I made this on Sunday night, adapting this recipe from Can You Stay For Dinner: substituting buckwheat soba for rice noodles, omitting the tofu and broccoli, adding a little sesame oil to stop the noodles sticking together, using handfuls of fresh cilantro.
I've stored it in the fridge in four separate lots: the dressing, the noodles (lightly coated with sesame oil), the blanched veg, and the lettuce and cilantro. Each evening I combine a handful of noodles and lots of greens in a large tupperware container. Then spoon some of the dressing into a smaller container. All that's left to do is remember to put the tupperware in my bag before heading to work, and adding the dressing to the salad at lunchtime.
Spicy, crunchy, satisfying and healthy. Plus it's now Thursday and everything still tastes crisp and fresh.