Let’s face it, it gets difficult to budget food when you always need to buy food during your break especially with limited time. However, there is another simple option other than my Bento Box post suggested and that’s instant noodle soup.
Yes I said it. Instant noodle soup is the way to go especially in this cold time of the year. However, instead of buying the packaged brands from Mama, Soba and Nissin (although they’re really good) opt for dried noodles that give multiple servings, have a look at your spice rack, watch Youtube videos on typical recipes to know which veggies to buy and you’re good to go.
What I made for this post is a Pho Ga which is a vietnamese chicken noodle soup. Perfect for when you have a cold or even when you have a craving. In this version I already cooked the noodles and chicken. All I needed to add while at work was hot water.
What’s in it:
- Rice noodles
- Mung bean sprouts
- Chicken broth (powder)
- Fish sauce
- Hoisin sauce
- Black fungi
- Green onion
- Bok choy
- Lemon wedge
Pho doesn’t mecessarilly need to be cooked with meat as you may well know tofu is a common meat alternative for most asian recipes. Also, your noodles can also be made as I’ve seen in the grocery with spiral cut(?) carrots and zucchini. Of course instead of using beef or chicken broth you can use the vegetable broth. These are good alternatives for those who are in an all veggie diet but still need protein sustenance.
Let’s not forget the matching drink. In our coffee tastings I emphasize the need for food pairings as it enhances hidden notes. Now we’ll do it the other way around and I suggest tea either with caffeine for lunch to help with digestion or herbal for dinner for a more calming and ready-for-bed experience.
I hope this post help you get to know Pho and get comfortable making it yourself at home for work, school and even just at home.