What to cook when you don’t have time to cook at all but still want the nourishment of a home cooked meal? Well, I have a little tip/secret up my sleeve. There’s few ingredients which are staples in my fridge and pantry which help me pack a lot of flavor into quick, cheat meals.
I won’t list all my staples, but relevant to this recipe are:
- tahini (always and forever),
- homemade kimchi (a must for gut health and flavor – you can try this simple recipe)
- miso (for the same reasons – gut health and depth of flavor)
- avocado (when they’re in season)
- some toasted nut or seed – I toast a heap of them at a time and keep them in an airtight jar to sprinkle on meals (healthy + a crunch factor)
If you add the ingredients above even to simple, plain cooked rice, it will surely transform even plain rice into a beautiful meal. Fact. Tried and tested (with a sprinkle of nori) and enjoyed thoroughly.
I made this recipe on Sunday afternoon when the weather was so hot I could not be bothered to lift a feather, let alone slave above the cook top. It is ridiculously easy and delicious and so quick. It takes the water longer to come to a boil, than it will take you to make this bowl. You’re welcome.
5 minute Korean noodle bowl
Ingredients for the noodles
- 2 servings of your favorite noodles (I used Korean sweet potato noodles)
- 2 Lebanese cucumbers, sliced into fine matchsticks
- 2 medium carrots, sliced into fine matchsticks
- 1 avocado, cubed
- 100g chili marinated, ready to eat, tofu (I used the Tallyho one which is readily available in Australia and made with really nice ingredients)
- 3 TBSP kimchi, finely chopped
- toasted nuts and seeds to top – I used toasted pumpkin seeds and sesame seeds
Ingredients for the dressing
- 2 TBSP tahini
- 1/2 tsp of your favorite chili paste or a sprinkle of chili
- 1/2 tsp miso (I used red miso)
- 2 TBSP apple cider vinegar
- 6 TBSP water
- Bring a pot of water to a boil and cook the noodles as per packed instructions. Mine needed to boil for 2 minutes.
- Drain and rinse the noodles in cold water and set aside.
- While the water comes to a boil, prepare the veggies – chop, slice and dice and add everything to a medium/big bowl.
- To make the dressing add all the ingredients to a small bowl and mix together until you get a runny, smooth saucy thing. Pour onto the veggies.
- When the noodles are ready, add them to the veggie bowl and toss to cover and mix everything together well.
- Divide between 2 serving bowls, top with the seeds and enjoy.