Spicy Sriracha Cold Soba Noodles With Sea Bass

Yield: 1 Delicious Bowl Just For You.

Time Estimate: 30 Minutes, Including 9 Active Cooking.

Storage Notes: Will keep for 1 days if kept in a sealed container in a cool place.

Difficulty: Easy.

Working life means that lunch often gets shorted. We're meal-preppers (mostly), so that means eating the same thing for a few days, or we're slammed and just skip it, or it's a team thing and we're all hunched over tacos - rarely does lunch get the same attention as a hearty breakfast, and almost never that of a romantic dinner. The hell with that - if you've got access to a stove and 30 minutes, this a quick-whip up that'll make you glad you left that last email 'till after the ranging hanger passed. You'll be full, happy, and calm - a regular buddha at work. Let's get to it:


1 Small fillet white fish (cod, haddock, sea bass, whatever)

1 Individual portion soba noodles

3 Tsp Sriracha Sea Salt

2 Tbs spicy sesame oil

1 Tbs reduced sodium soy sauce

1 Spoonful (go as big or small as you like) kimchi

1 Spoonful seaweed salad

1 Tbs sesame seeds


- Bring a pot of water to boil. Add soba noodles, cooking for 3 minutes. Strain under cold water, reserve.

- Finely chop kimchi and seaweed salad. In a large bowl, combine soba noodles, kimchi, seaweed salad, sesame oil, soy sauce, and sesame seeds, mixing well to combine. Place in the serving bowl of your choice, cover, and reserve in the fridge.

- Bring a small saucepan up to medium-high heat, and add some sesame oil.

- Pat dry fillet, rubbing both sides with Sriracha Sea Salt. Add to hot oil, cooking each side for around 3 minutes, or until well browned. Remove, slicing side-to-side, about 6 pieces.

- Remove cooled soba mix from fridge, and top with seared white fish. If you're feeling extra, top with a bit more kimchi, seaweed salad, and give the whole thing another dusting with Sriracha Sea Salt for color and taste.

- Take the time. Enjoy your lunch - you made it, and you deserve it.