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:Ingredients:1 Small fillet white
fish (cod, haddock, sea bass, whatever)1 Individual portion
soba noodles3 Tsp Sriracha Sea Salt2 Tbs spicy sesame oil1 Tbs reduced sodium
soy sauce1 Spoonful (go as big
or small as you like) kimchi1 Spoonful seaweed
salad1 Tbs sesame seedsInstructions:- 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.
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:Ingredients:1 Small fillet white
fish (cod, haddock, sea bass, whatever)1 Individual portion
soba noodles3 Tsp Sriracha Sea Salt2 Tbs spicy sesame oil1 Tbs reduced sodium
soy sauce1 Spoonful (go as big
or small as you like) kimchi1 Spoonful seaweed
salad1 Tbs sesame seedsInstructions:- 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.