The above bento was from October 7th and for lunch featured chicken potstickers (Innovasian brand), apple bunnies, olives, and cherry tomatoes. Dinner was soy sauce udon with miso chicken and chili flakes.
Soy Sauce Udon is a quick and super easy food to make and tastes just as good cold as hot, making it perfect for bentos.
You're going to need:
1 small handful of Udon noodles (or spaghetti if unavailable)
1 teaspoon sesame oil
3 tablespoons soy sauce
1/2 tablespoon honey teriyaki sauce (or plain teriyaki if unavailable)
1 tablespoon oyster sauce
1 teaspoon grated fresh ginger
1/2 teaspoon rice vinegar
1 teaspoon chili flakes (optional)
Steps:
1. Boil noodles as per directions on the package. You want them soft but with a little firmness to them in the center. If you're using spaghetti, cook it slightly al dente.
2. In a small bowl, mix together sesame oil, soy sauce, teriyaki, oyster sauce, ginger, and vinegar.
3. Strain the noodles and be sure to rinse them thoroughly with cold water. This prevents your noodles from becoming a starchy mess while sitting in your box
4. Toss noodles in the small bowl containing the sauce mix until evenly coated. Strain again if necessary.
5. Place in bento box or plate, sprinkle chili flakes on top, and enjoy. You can also choose to add a protein on top of your noodles, as pictured above.
I suggest making these noodles in the morning, rather than the night before, to further prevent them just becoming a starchy mess from sitting overnight.
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