Quick Delish Meals
Updated: Oct 18, 2020
Instead of whipping out instant noodles, I've come up with other meals that may take slightly more effort but the reward is worth it.
Mason jar noodles. I got the idea from Nadiya Hussain's Time to Eat lifestyle series. You can use different pantry staples, for me I added shrimp paste, corn, boiled quail egg (removed the shell after boiling), vermicelli, green onion and toasted sesame seeds. You just pour boiling water into the jar and it will transform. This should keep in the fridge for just under a week.
Another fridge favourite is creamy raspberry overnight oats. I combine a container of ricotta, 2 tbsp of caster sugar, 1 tsp vanilla extract, one container of fresh raspberries, 2 tbsp flour, 1 egg, 150 ML milk and 150 g oats. This will fill two mason jar's worth. You can sub for a different kind of berry if you prefer.
More inspo from the show would be the savoury French toast. Combine 6 eggs, 100 ML whole milk, 1/2 tsp salt, 2 tsp sugar, 1/4 tsp ground turmeric, 1 tsp ground garlic and 1 tsp ground onion. Put together 6 slices bread with 3 slices ham and 3 slices cheese. Dip sandwich into the mixture and pan-fry on both sides until browned.
Shrimp paste toast. The paste was leftover from fermenting kimchi and was a great alternative for the usual boring spreads.
Egg cups. I beat a few eggs and mix in frozen veggies and sliced pepperettes. I spray a muffin tin with oil, ram a hashbrown in there (let the hashbrown defrost a bit first) and pour in the egg mixture. Bake for five to ten minutes at 350F, just stand at the oven and check on it.
Hint: I originally tried with paper muffin cups and the eggs turned out soggy near the bottom so it is better to have an edible vessel.
You could also pile a few wonton wrappers (yes defrost first again) in place of the hashbrowns to make a different texture for the egg cups. I prefer to use one quail egg per cup as it fits perfectly.
Hint: Be careful of the wrappers burning easily, so less time is needed for this one.
Bacon egg cups.
Miso paste black pepper yaki udon. First I boil the frozen udon but not too long so it's still chewy enough, then I pan-fry it and add 1 tsp of miso paste and some black pepper. I've tried different sauces on yaki udon and this is the combination where I'm left still thinking about how good it was. I didn't need to add any meat or veg to the udon, although it's not a very nutritious regular meal to have.
Chili honey butter yaki udon.