Soba Noodles Stir Fry – Packing lunch to work

 

soba noodles

I wanted to break the monotony of an everyday salad lunch and that’s why a quick stir-fry of soba noodles and bell peppers did a delicious¬†job of a distraction. You can get soba noodles from most supermarkets today. Otherwise, there’s Amazon. Being mostly made of buckwheat, it is relatively healthy for you. It is high in fibre and a great alternative to wheat based products. What makes it convenient is that it cooks in under 5 minutes. So, while you’re prepping the veggies, the noodles are cooked. All you do is stir it in some sesame oil with soy and hoisin sauce.

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Chicken and Pineapple Salad

Chicken and pineapple saladThis should ideally be named cleaned-out-my-fridge-salad. It consists of leftovers from my chilli basil chicken stir-fry¬†and my sweet chilli pineapple sauce. I had some old broccoli, sweet corn and basil. Throw in an apple and lettuce, and you have a great lunch. That’s the great thing about leftovers, just a couple of tweaks and bring it all together with a dressing and you’ve recycled your pantry stock quite well.

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Chickpea and foxtail millet salad

foxtail millet salad

Most people want the food they cooked to be polished off that very meal. But I love it when that doesn’t happen so I have leftovers to work with. Like when I made the chicken and chickpea stew with foxtail millet. The leftovers – chickpeas and foxtail millet – were turned into a bowl of salad for dinner the next night. I also threw in some cherry tomatoes, basil, coriander and even shredded coconut. With a quick dressing with balsamic vinegar, honey, lemon and mustard, dinner was ready in minutes.

Yield:

1 bowl of salad

Time:

10 mins at leisure

Ingredients:

Cooked chickpeas – 1 cup

Cooked foxtail millet – 1/2 cup

Shredded coconut – 1/4 cup

Basil, coriander leaves – handful chopped

Cherry tomatoes – 4-5 halved

Cucumber – 1/2 cup chopped

Dressing:

Balsamic vinegar – 2 tbsp

Honey – 1 tsp

Lemon juice – 1/2 lemon

Mustard paste/sauce – 1 tsp

Method:

Whisk all the ingredients of the dressing and keep aside.

Put all the salad ingredients in a bowl and pour dressing over it.

Note:

Tweak this any way you want. The idea is to use up leftovers along with any scraps from the fridge to make a meal. You could replace the millet with brown rice or any other cooked grains. Or even omit it. You can also add cooked chicken to this salad, and more greens if you have.

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