Yesterday, I had an extra long period in between classes, so I was able to take a lunch that required some preparation. Since it has been so cold, I thought a nice soup would be good.
The container should look familiar, it’s the hamburger shaped one I reviewed a while back.
The udon was provided by the local grocery store that had it on sale before Christmas. I like these packages where it’s soft and almost ready to eat so that you can have them on the go.
Since udon is quite plain just by itself with the provided soup mix, I added some sliced chicken breast and some simmered bok choy. Everything was easy to prepare ahead of time and I’m thinking of having a salad with the rest of the chicken. The chicken slices fit nicely into the “meat” section of my bento.
I kept the noodles in their package until time to eat, heated up the chicken & bok choy and got some hot water from the cafeteria (I love their constant supply of hot water that’s supposed to be for tea!). Then I added the noodles to the bowl, sprinkled about half the seasoning in, added the water and covered for a couple of minutes to give everything time to mix. I also sprinkled a bit of the soup mix onto my chicken because I didn’t season it during cooking.
When the noodles looked ready, I added the extras and dug in (There’s more vegetable at the bottom of the bowl). My sides included carrot sticks, a mandarin orange and some donut holes. The carrots were victims of grazing while waiting on the noodles, so there aren’t very many left in the picture.
One thing I noticed is that the noodles took up much more room in the bowl than originally expected. This meant less water and thus less of the seasoning packet. I didn’t want to finish a very salty broth at the end, so only seasoned enough for my taste. The udon was also difficult to fit into the bowl as it wanted to retain its square shape from the package.
This lunch had to be easy to clean up because the cafeteria doesn’t really have any place to rinse off dishes except the bathroom. This meant I had to drink all of my broth and use napkins to keep the empty container from dripping afterwards. I’m hoping my salad will be less of a pain in the cleanup category.