Lunchbox noodles with soy dressing and vegetables

This recipe for lunchbox noodles with soy dressing and vegetables is so delicious. You can easily make a large portion, so there is enough for dinner + for lunchboxes for the next two days. It is sure to be a hit and is both easy and smart when you are on the go.

It's a good 'avoid food waste' dish, as you can check the vegetable drawer and add whatever you have and think might be delicious. The soy dressing makes it moist and delicious.

Working time 30 minutes.

Number of people: 4.

Lunchbox noodles with soy dressing and vegetables

30 min.

3 days in the refrigerator

4 pers.

while I'm cooking

Sojadip

1 dl soy sauce

1 cup sugar

1 lime, juice from it

1 tsp ginger, finely grated

Lunchbox noodles with vegetables

200g noodles

50 g corn

75 g pointed cabbage, finely chopped

75 g red cabbage, finely chopped

75 g baby spinach

75 g edamame beans

2 carrots, shredded

2 spring onions, finely chopped

25 g sesame seeds

Soy dip Put soy, sugar, lime and ginger in a saucepan and bring to the boil, stirring. Cook for 2-3 minutes until the sugar has melted and is completely uniform. Pour into a scalded clean glass and cool.

Lunchbox noodles Boil the noodles in lightly salted water according to the instructions on the packaging - give them a minute less than recommended.

Drain the water and pour ice cold water over the noodles to stop the cooking. Toss the noodles in a few spoonfuls of soy dip to taste.

Mix the soy noodles, vegetables and sesame seeds together in a bowl and place in lunch boxes.