Wednesday Day: Simple & Light Lunch

Usually for lunch at work I will either bring in leftovers or make something really simple and easy. This is mostly the latter.



Hummus on Naan with Peppers

1 large piece Naan (I got mine at Trader Joe's; there are better brands out there, but it's decent)
1 tub hummus
1 small container leftover chopped fresh green bell peppers



This is really easy; I jsut spread the hummus on the naan, and then sprinkled the bell peppers on top. Adds a nice fresh ingredient to the simple dish. I also ate this with the leftover cucumber salad.

Monday Night: Super Quick Asian

We were doing our taxes last night, and I had a lot of work to do (a report due the following day). So I just wanted something really quick and easy. As usual, I chose a them. I wanted to use up this asian ginger salad dressing that was pretty mediocre.



Soba Noodles with Peppers & Tofu


1 package soba nodles
1 bowl leftover tofu & peppers
teriyaki sauce & asian ginger salad dressing

Boil the soba noodles - they cook really fast, about 5 minutes. Drain in the colander. In the meantime, heat up the leftover veges & tofu in the pot for a couple of minutes. Then add the noodles back in. I topped the first serving with the asian ginger dressing, but this dressing just tasted like mayonnaise (why I never really liked it that much to start). The second serving we each had we put teriyaki sauce on top and it was SO MUCH more delicious!



Edamame

1/2 cup ready to eat edamame soy beans
sea salt

I put these in two cute little dishes and heated them up for 30 seconds in the microwave, then sprinkled some fancy sea salt on top.




Cucumber Seaweed Salad

1 large english cucumber
1/2 - 1 cup seasoned rice vinegar
2-3 tablespoons japanese rice seasoning

Slice up the cucumber as thin as possible. It doesn't really matter how thin or if they are consistent (see picture). If you can get them paper thin the whole time, that's great; if not, it still tastes good! Any kind of cucumber will do, but the persian and english varieties have thinner skins so are nice for making salad. Pour a bunch of seasoned vinegar (this literally just means sugar is added to it; you can buy at any asian market and even trader joe's carries it). Sprinkle the rice seasoning on top (this is mostly seaweed). Stir or shake. This salad is actually better the next day.



Marshall Says: "I like these noodles, but they aren't good enough to blog about. The cucumber salad is, though."
Serves: 2-3 large servings
Time: 15-20 minutes - fast!
Leftovers: Used leftover veges, but also have a full serving of noodles for lunch (that's the third serving), and couple side cucumber salads. And I only used a little bit of the edamame package.