The Lunch Conundrum

I am trying very hard to adjust to our new normal here, but I am not adjusting well at all. Even though TheHub is going into the office part time each day, he is still home for lunch.

I do not think, since the kids were preschoolers or at home during the summer I ever had to consider making lunch for anyone. And once the kids were old enough to make their own sandwiches, as long as meats and cheeses were in the fridge, they even did that themselves, because they knew when they were hungry better than I did.

Now I have someone here who not only wants to eat lunch everyday (what is this madness?) but he wants it to be something that is pleasing to all of his senses.  For years and years my lunches (if I had them) have consisted of  crackers and cheese or whatever bits and pieces were in the fridge, not what sounded good. (Unless I really wanted a tablespoon of leftover black eyed peas, a half of a tomato and wilted leftover tossed salad)

In order to keep my home from being a crime scene (murder being the option) I have decided I need to make several lunch items in advance, so there might be choices of the self serve variety. Now I just need to figure out what those might be.

This Asian inspired noodle salad is one I decided to try.

 

1/4 cup soy sauce

1/4 cup sesame oil

1 tablespoon hot chili oil (omit if you don't like heat)

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

juice from 1/2 lime

3/4 pound (ish, just eyeball it) angel hair pasta, cooked to al dente and drained

3 green onions, thinly sliced

1 medium red bell pepper chopped

1/2 can water chestnuts. chopped finely

1 tablespoon sesame seed (toasted is better)

2 tablespoons chopped peanuts (optional)

Whisk the soy sauce, sesame oil, hot chili oil, balsamic vinegar, brown sugar, and lime juice in a medium non reactive bowl. (I use glass because I have them)

Put the warm pasta into the mixture and toss to coat well. Let it cool before adding the bell pepper, water chestnuts, and green onions. Eat immediately or stick it in the fridge for later. Just toss again before serving.

 Serve on a plate and sprinkle with sesame seed and/or chopped peanuts.

This was quite good and something I will make to have every couple of weeks. Next time I will add some sliced snow peas or thawed green peas, and some grated carrot, mainly for color. I will also add some Thai basil and lemon grass (if I can find very tender stems which is a crap shoot in Alabama)

It would probably be really good with some diced cooked chicken or pork too, but I am not going to get in the habit of having meats for lunch.