Back to school and work lunchbox ideas (part four!)

Next time you're making a lunchbox, try a salad instead of a sandwich. Part four of our lunchbox series features a crispy veg and noodle salad.

Lunchbox filler ideas:

• Boiled egg
• Nut Mix
• Veggie Noodle Salad (recipe below)
• Dark choc treat

Lunchbox recipe:

Veggie Noodle Salad
Serves 4

• 200g / 7oz udon noodles
• 1 tbsp olive oil
• 1/4 head of red cabbage, finely sliced
• 2 carrots, finely sliced
• 2 Lebanese cucumbers, finely sliced
• 1 cup snow peas, sliced
• 1 cup bean shoots
• handful of mint leaves
• handful of coriander leaves
• 1 tbsp toasted sesame seeds
• handful of toasted cashews, optional
• handful of fried shallows, optional
• sliced red chilli, optional

For the dressing:

• 1 tsp grated fresh ginger
• 3 tbsp mirin
• 2 tbsp tamari or soy sauce
• 1 tbsp tahini
• 3 tsp rice wine vinegar
• 2 tsp maple syrup
• a few drops of sesame oil

What to do: 

1. To make the dressing, place all ingredients in a small jar and shake to combine. Set aside.
2. To make the salad, cook the udon noodles until they are al dente, according to the packet instructions.
3. Once the noodles are cooked, drain and rinse them thoroughly in cold water to stop them from cooking any further.
4. Once the noodles are cool, drain them well again and toss with 1 tablespoon of olive oil to stop them sticking.
5. In a large salad bowl, toss the cool noodles with the dressing. Add the sliced veggies and herbs and toss again.
6. Sprinkle with the toasted sesame seeds and serve.

Tip:

To make this salad heartier, add some pan-fried tofu or shredded cooked chicken.

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The recipe was originally published in Lunch Lady Magazine Issue 16. Recipe by Amber Rossouw and photography by Jacinta Moore.

For more lunch box ideas see part one, and part two, and part three.