Today, I’m participating in Food Network’s Back to School Communal Table event where a group of bloggers is sharing their favorite back to school kids and adult lunches.
Now that my kids are all back in school, I don’t have to worry about feeding my brood of boys lunch each day. Instead, I can eat what I like – quick and easy one pot soup noodles. There isn’t a week that goes by during the school year that I don’t have at least one bowl of soup noodles. It’s the perfect one pot meal that can be tossed together in no time using whatever I have in my refrigerator.
Most days, I simply pour some chicken broth into a pot, add some Chinese vegetables, crack an egg into the broth to poach it, then toss in some leftover soba noodles. If there are a few pieces of leftover chicken, I might toss that in. Or, if I have a few dumplings in the freezer, I’ll throw those in. No matter what, everything is done in just a few minutes.
Last week, I made a Spicy Korean Ramen Noodle Soup for lunch that reminded me of the instant spicy Korean ramen noodles that my oldest son lived off of during his first year in college. When I was in college, I also lived off of Ramen noodles because they were cheap and easy to make. Unfortunately, these Ramen noodle packets often contain lots of preservatives and sodium, so while they’re extremely convenient, they’re definitely not the best thing for you. The good news is that it’s easy to make a healthier homemade version of this favorite noodle soup.
Instead of ramen noodles, I used soba noodles which are made with whole grain buckwheat flour and wheat flour. You can also buy 100% buckwheat soba noodles, but they are harder to find and generally more expensive than soba noodles which are made with both buckwheat and wheat flour. As you can see, I love baby bok choy and usually toss in a good amount to make sure I get my green vegetables in at lunchtime. For protein, I poached an egg in the broth, and for fun, I added a few dumplings (Chicken & Cilantro Mini Wontons from Costco’s).
I found a recipe for making a spicy sauce (Gochujiang Yangnyum) for the ramen noodle soup in The Korean Table by Taekyung Chung and Debra Samuels. The spicy sauce consists of Korean red pepper paste, Korean red pepper flakes, garlic, ginger, soy sauce, oyster sauce and lemon juice. The recipe made more than I needed for one batch of these soup noodles, so I stored the rest in a container for another day.
To make this Spicy Ramen Noodle Soup, simply heat some chicken broth up, stir in a little bit of this spicy sauce and cook the vegetables and egg right in the broth, then add some cooked noodles. For some fun, toss in some cooked gyoza or wontons.
See what everyone else is bringing to today’s Back To School Communal Table. Please feel free to share what your favorite back to school kid and adult lunches are in the comments section below or tweet it out using the hashtag #pullupachair.
Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
Here are some more Asian Soup Noodle Recipes for lunch:
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