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Bento Kabuto Ramen SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 3 MINUTES
What better way to show your love for someone than to ship them out to work in the morning with a lunch box crammed with deliciousness and oozing with care and attention!
That’s not to say that you need to spend hours slaving over a hot stove to achieve angelic status, but a little preparation goes a long, long way. Beansprouts steep in boiling water as spring onions, fresh chilli and garlic are finely shredded ready for combining to make a crunchy side pickle.
Kwoklyn checks his notes from time to time to make sure he doesn’t miss an essential element in his plan but always follows his culinary instincts when it comes to quantities. Once the noodles are rehydrated, it’s time to build the dish.
Whether you arrange this in a single bowl to eat immediately or pack the elements into individual compartments of a bento style box, you (or your special someone) will be rewarded with a snack that will be the envy of your lunchmates; soft noodles, creamy silken tofu, crunchy spicy pickle, all topped with a sprinkle of shredded nori. What’s not to love!
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Bento Kabuto Ramen SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 3 MINUTES
INGREDIENTS
1 Pot of Vegetable Laksa Kabuto Noodles
1 Crumbled or Shredded Nori Sheet
Silken Tofu 3 Slices
Spicy Bean Sprouts
150g Bean Sprouts
Pinch of Salt Flakes
2 Cloves Garlic, minced
3 tbsp Fish sauce
2 Spring Onions, thinly sliced
2 Fresh Chillis, finely sliced
2 tbsp Toasted Sesame Seeds
METHOD
Place bean sprouts into a large bowl along with salt and pour over boiling water, enough to cover all your sprouts. After 2 minutes drain and rinse under cold water and allow to drain.
Transfer to a bowl and add your spring onions, garlic, chilli, sesame seeds and fish sauce. Mix well.
To Serve
Add boiling water to your Vegetable Laksa Kabuto pot, follow directions. Once ready, transfer to a bowl and top with your silken tofu, spicy bean sprout pickle along with a sprinkle of nori
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook