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Noodle Box for Grown-Ups

by Damian King Lee from The Noodle Cookbook

Whip up a truly punchy lunch in under 12 minutes with Damian Lee's easy, flexitarian recipe for noodles and fresh vegetables in a sweet and hot sauce.

From the book


This hot and sweet lunchtime legend will help you smash your day. Put it together with whatever you have in the fridge, but hold off on adding the warming, subtle black rice vinegar until you’re ready to eat, because it’ll break down the noodles. You can enjoy this cold or add boiling water to create a saucy or even soupy bowl of noodles. Kevin from Accounts will be so jealous.

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60g (2¼oz) dried wheat noodles
½ tbsp vegetable oil
2 turkey rashers (or use 2 vegan rashers for a vegetarian alternative)
1 egg
A small handful of bean sprouts, or ¼ small cucumber, chopped
¼ green bell pepper, finely sliced
½ large tomato, chopped
½ spring onion (scallion), finely sliced
1 tsp toasted sesame seeds
fresh red chilli (optional)
For the sauce:
½ tbsp Chinese black rice vinegar
½ tbsp light soy sauce
½ tbsp dark soy sauce
½ tbsp mirin
½ tbsp honey, (or use agave syrup for a vegan alternative)
½ tsp dried chilli flakes


Place a small pan of boiling water over a medium heat. Add the dried noodles and boil for 4 minutes, then place them in a bowl of cold water to stop them cooking further. Set aside.

In a small bowl, mix together the sauce ingredients. Once combined, pour the sauce into a small well-sealed container. Make sure it can’t leak out, or it’ll be a saucy lunchtime disaster!

Heat the oil in a medium frying pan (skillet) over a medium–high heat. Break the egg into a cup and lightly whisk. Pour it into the pan and fry to make a thin omelette. Turn the omelette once to finish cooking, then transfer the cooked omelette to a chopping board and leave to cool.

Place the same pan over a high heat and add the turkey or vegan rashers. Fry for 30 seconds on each side, turning once. Then remove from the pan and place on a piece of paper towel to cool.

Roll the omelette into a cylinder shape, then slice it into finger-width strips. Slice the rashers into thin strips too.

Drain the cooked noodles well and tip them into your lunch box or jar. Now add the toppings, starting with the bean sprouts, followed by the rashers, egg, pepper and tomato. Finally sprinkle with spring onion (scallion), sesame seeds and chilli (if using). Seal and place in the fridge until ready to take to work.

To serve, add the sauce mixture to the noodles and mix well. You can enjoy it cold, or add 200ml (7fl oz) boiling water to make it saucy or 400ml (14fl oz) to make it soupy. Try to ignore the envious gaze of Kevin from Accounts as you tuck in. Maybe bring him some next time.


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From the book: The Noodle Cookbook

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