This past week has been extremely busy as we worked to prepare and organize lunchboxes, backpacks, school clothes, and supplies.
Logan learned that a friend he made over the summer will be in his class.
It is comforting to know that Logan will always have a friend in his class who is experiencing the same thing because they both have peanut allergies.
Logan’s picky eating habits have been severely addressed by us over the past year, and I believe that will significantly benefit our lunchtime menu.
Before a year ago, Logan’s lunchbox choices at school were quite limited.
He will now consume pasta, more varieties of cheeses, fruits, and vegetables, as well as lunch meat that has been cut into strips or cubes for kebabs.
It frequently appears on our dinner menu and is incredibly versatile depending on the seasonality or availability of the ingredients.
Step 2: Cutting Prep
Introduction: Bring Ramen for Lunch Tomorrow!
Recently, a friend confided in me that while instant noodles are simple to prepare, they cannot be brought as a lunch to work because they would become soggy. You just need to stir fry the noodles, so forget that myth about instant noodles getting soggy after a night.
As absurd as that sounds, by following this tutorial, you can soon bring your own well-prepared instant noodles to lunch as well (and no one will ever know it’s an instant noodle).
The addition of nutrient-dense ingredients to a pot of ramen is the other secret to making it healthy. I include edamame, baked tofu, and a lot of spinach here. The spinach may appear to be a lot at first, but it quickly melts into the soup to prevent any children who are afraid of green foods from being alarmed. Feel free to use leftover cooked chicken, pork, or beef in place of the baked tofu.
Ramen’s only drawback is that it contains a lot of sodium. If your family prefers mildly flavored food, you can choose to use less of the spice packet, which may still turn out to be just fine. Mine do not (I spied Mr. During a recent meal, Mom’s Kitchen added salt to his already salty baked beans.
Speaking with other mothers, it seems that coming up with ideas for lunches is one of the biggest challenges, rather than having the right ingredients or enough time. It becomes difficult to be enthused about the whole thing once we reach lunch number 50. So when I come up with a new lunch box idea, we get a little giddy here.
The noodles in typical supermarket brands are deep-fried and come with seasoning packets jam-packed with artificial flavorings and other unidentified ingredients. They are alluring because they are so inexpensive. Not good. If you choose organic ramen, it will probably be air-dried, which means less fat added, and seasoned primarily with, well, seasonings — herbs and spices.
I estimate that during any given school year, just our household will have produced around 500 lunches.
FAQ
How do you pack instant noodles for lunch?
The packing is unquestionably the secret to the ideal lunchbox ramen. At lunchtime, start by placing uncooked ramen in an insulated soup cup and pouring boiling broth over them to ensure the noodles are perfectly cooked. Throughout the course of the morning, they will cook in the cup and keep their texture until lunch.
How do you keep noodles warm for lunch?
The usual procedure is to fill the thermos with scalding hot water and let it sit for about 20 minutes. then drain, add hot pasta, and pack it tightly with sauce. If you have a good thermos, the pasta should still be reasonably warm after four or five hours.
Can I pack spaghetti for lunch?
Yes, lunch. because you can completely prepare a whole box of spaghetti in advance and use it throughout the week. After cooking the spaghetti, simply run it under cold water, toss it in some oil, and put it in the fridge.
