Mushu ramen! I’m not sure if this even counts as ramen, but that’s what I’m calling it. I love the idea of having a protein with ramen that’s not meat, but I’ve never been able to palate the soft-boiled egg that traditionally comes with the noodles. So I figured: why not shred a cooked egg mushu-style? It came out pretty good.
Broth: chicken base, soy sauce, chili sauce, garlic, and pickled ginger.
Noodles: buckwheat soba.
Topped with: shredded egg, purple onions, green onions, red peppers, and yellow peppers.
Contents: green pepper and bok choy stir fry with hoisin sauce; baby bell cheese; cooked edamame and carrots; onigiri with sesame seeds; grapes.
Contents: leftover pho with fresh bok choy (that’s a lime wedge); sauteed green beans and carrots with sweet & sour sauce; two-egg tamagoyaki; slices of string cheese.
Yesterday I tried restaurant-made pho for the first time and loved it! I’m so glad I brought home the rest of my huge bowl to enjoy it a second time.
This is actually my sister’s bento box that I borrowed to put my noodle soup in the bottom bowl. It folds up into a hamburger! Too cute.
Green salad (lettuce, bok choy, cucumber, yellow pepper, purple onion, carrot, sesame seeds, and ginger dressing), cinnamon-sugar tortillas, and cottage cheese with blueberries and pineapple.
I’m battling a seasonal bug, so I made some shoyu ramen to help me feel better.
This ramen has:
- raw red pepper (much higher than oranges in Vitamin C content)
- lots of raw green and purple onions (to help soothe a sore throat and clear the sinuses)
- chicken-based broth and ginger, known universally as cure-all treatments for sickies
- corn and black sesame seeds because I like the taste and the crunchy sweetness
My favourite ramen always has chewy noodles, crunchy toppings, and a piping hot & flavorful broth. Even if I wasn’t aiming at fighting off illness, I’d make this lunch any day.
Contents: strawberry; green salad with purple onion, yellow pepper, and balsamic vinagrette; roasted broccoli; piece of raw red pepper; microwave burrito with taco sauce and cheddar cheese.
Vegetarian lunch with my mum: brown rice with dill and edamame, half a clementine, and half a stuffed green pepper (baked with spaghetti squash, onion, flax seed, marinara, and parmesan cheese).
When I cook for Mum, she tends to say things like “Wow, this is so filling!” and “This looks so pretty!” instead of “This is delicious.”
Not in a bento box because I find soup troublesome to pack, but I still used my vegetable:grain:protein proportions.
Green salad with tomato, cucumber, avocado, and balsamic vinagrette; onigiri (rice) with sesame seeds; lentil soup (carrots, celery, leeks, and red lentils in an herbed chicken broth).
Contents: green salad with cucumbers, purple onion, and balsamic vinagrette; corn niblets with dill weed; black beans with barbeque sauce; onigiri (rice) with sesame seeds and pickled ginger.
My mum had something similar for lunch. I’ve gotten her hooked on ginger recently.
I had an apple about an hour before lunch to count as my fruit, and while eating I enjoyed some raspberry Crystal Lite just for the colour. Mmm!
Contents: shell pasta and broccoli stems with homemade red sauce and parmesan cheese, salted edamame, a bit of corn and lettuce spritzed in lime juice, and half a clementine.
(I ate the other half while I was cooking.)
