In keeping with the Clear Books slogan of ‘Together We Save Time’, we wanted to introduce a light-hearted new monthly feature to our blog and newsletter – a time-saving lunch recipe from a member of the Clear Books team.
With many of our customers being one-man bands and running a company by themselves, time can be tight during the working day, and it’s easy to fall into a routine of the same quick lunch options. We hope to bring some new ideas to brighten up your working lunches in 2015!
The first in this series comes from Clear Books graphic designer Sheila – enjoy!
Instant soup noodles
Here is a recipe for making your own healthy instant noodles. This is a pretty easy recipe to whip up the night before or in the morning to take with you into the office for lunch – makes a good alternative to a cold sandwich for these winter months!
You’ll need:
A heat proof container
1 portion of vermicelli noodles
A small drizzle of olive oil
1 medium mushroom sliced
1 spring onion chopped
1 heaped tablespoon of peas
1 tomato, sliced
A sprinkle of bean sprouts
1/4 teaspoon of onion powder
1/4 cube of vegetable stock
A pinch of salt to taste
Instructions:
1. Boil your noodles according to the instructions on the packet.
2. Once it’s done, drain it using a colander and run it under cold water to halt the cooking process. Drain away as much of the water as possible.
3. To stop it from clumping together when you are ready to it, mix in a splash of olive oil.
4. Place sliced mushroom, tomato, bean sprouts and peas in the bottom of the container.
5. Place noodles in container.
6. Add stock cube, onion powder, salt and spring onions to the top.
7. Close the lid and either put it in the fridge for the next day or take it with you to work.
8. Just add hot water when you are ready to eat it. Close the lid and wait for 1 minute, give it a stir and it’s done.
