Busy Days Instant Noodle Bento from Bento Lunchbox (VG)

By Erin Brown
Related Categories: Cookbook Confidential

“I ate sooo many instant noodle meals as a university student – back then I had no idea I could make my own, wholesome version in minutes! Thin dry rice vermicelli rehydrates quickly in hot water, so just place them dry in a heatproof container, add a delicious miso paste and ginger soup base, plus raw veggies (you can use any veggie as long as it‘s sliced thin or grated). When you‘re ready to eat, it‘s just like the original – pour boiling hot water over, wait a few minutes and then slurp down your warm instant noodle soup.” Sara Kiyo Popowa, author of Bento Lunchbox

Makes 1 portion.

Refrigerator life: up to 3 days as long as the noodles have not yet been rehydrated.

½ nest (50–75g/1¾–2½oz) dried rice vermicelli

a handful of salad greens, like rocket, watercress or baby spinach

½ small carrot, grated

a small piece of red cabbage, cut into thin slices

1 tablespoon brown rice miso paste

1 tablespoon toasted sesame oil

1 tablespoon tamari

2cm (¾in) piece fresh ginger, washed but not peeled, finely grated straight into your bento

fresh chilli, sliced, or chilli flakes, to taste

fresh coriander, to taste (optional)

a slice of lime, to serve (optional)

Use a leak-proof box, or a repurposed jar with a lid for this bento. Break a whole, dried nest of noodles in half (over your sink, as pieces will fly everywhere!), then jam one half into your container together with the rest of the ingredients. No need to arrange neatly for this bento! Close tightly and pack your container in a bento bag or furoshiki with a fork or chopsticks. To serve, remove the lime slice, if using, pour boiling water over to submerge the ingredients, close the lid, leave for 5 minutes or a little more, then open, squeeze the lime over and eat.