If you’re just getting back into work or commuting back to the office and like me, have found it hard to make nice lunches that actually fill me up and give a little boost for the rest of the day (I usually settle for marmite and cheese sandwiches but obviously they aren’t that exciting) well…this fully vegan noodle salad might just brighten up your lunchtimes and give us all the boost that we need to get through the day!
To me, this meal is perfect for lunch prepping as you don’t have to use many ingredients, it only takes about 15 mins to make and you get SO MUCH FOOD from it that even one try of this recipe will give you enough food for at least 3 lunches!
Serves 2 OR 3 lunch portions
2 packets of dry noodles (make sure they’re vegan)
Bag of stir fry salad, or your favourite stir fry veggies
7-8 tbsp Dark Soy Sauce
1 tbsp Lemon Juice
1 tsp Sriracha/ hot sauce (optional)
4 tbsp Olive oil, or any oil you have to hand
1 tbsp Dried Seaweed
To start with we just want to cook our noodles. Pop the dried noodles into a small saucepan of boiling water on medium-high heat and let them cook for 3-4 mins until the noodles are soft and broken apart. Once cooked drain the water off in a sieve and keep them in the saucepan for now.
In a wok or deep frying pan on low-medium heat, put 1 tbsp of oil and add your mushrooms letting them cook for a couple of minutes before adding in 1 tbsp of soy sauce, keep turning them over until the mushrooms have darkened and are fully coated.
Now to make our “dressing” for the dish; in a small bowl or mug add 3 tbsp of soy sauce, 1 tbsp of lemon juice and tsp of hot sauce (add as much or as little of this as you want), then add in your 3 tbsp of oil whilst continuously stirring.
Add your bag of mixed veggies into the wok with the mushrooms and then another tbsp of soy sauce, mix this together for a couple of minutes until the veggies coat in the sauce and wilt slightly. Then add in your noodles with your dressing/sauce and mix this all together for around 3-4 mins until the dish is hot and cooked through.
To top it all off just sprinkle the seaweed onto the top of the dish then serve, or mix the seaweed throughout and plate up!
I think this looks really tasty! Although it maybe wasn’t the most flavorful dish I’ve ever made, it was certainly filling and didn't make me feel sluggish or tired afterward. I think to ramp this up you could add more hot sauce or maybe even a favourite stir-fry sauce just to add to the subtle flavours that are already here. As I said, using this recipe made a lot of food with just these ingredients and I would be more than happy to eat this for lunch for 2-3 days in a row, it’s a really good way of trialing vegan food if you’re looking to make a change to your diet as well as giving you a break if you don’t want to be buying ready meals or processed foods for lunch each day!
I feel like this kind of dish is going to become more popular as the weather warms up and you don’t want something “hearty” and stodgy at lunchtime, especially when you’re only halfway through a workday, so I hope you’re able to find some time and try this easy and quick lunch recipe for yourself!