My sister teased me this morning about the stack of tupperware containers I was taking to work for lunch. There was one full of fluffy Thai noodles. Another heldf fresh cut veggies and herbs, and the last but by no means least, was a container full of the precious spicy Kimchi, Gochojang and red miso dressing. I tried to explain to her that it's a challenge I've given myself, to make my own lunches Monday thru Thursday, saving the splurge of eating out for Fridays.
The only way I can stick to this plan, is to make crave-worthy lunches like these Kimchi noodles, modified from the NY Times Food recipe for Cold Spicy Kimchi Noodles. The downside to this recipe is that everything is supposed to be assembled at the last minute – hence the stack of containers.
I managed to assemble everything at my desk in under five minutes. I took the first bite, with sweet tomato, slippery rice noodle and the amazing dressing, and then snapped a picture to send to my sister. Totally worth it, I wrote, and then got back to eating. Every damn bite.