This has been my go-to lunch lately. It feels healthy (or more healthy than eating my kid's pb&j crusts), light and grown-up. It's also quick. I'm talking about Ramen Noodles. I know they get a bum rap, and I'm not to fond of the high level of sodium, but I am fascinated by the whole umami thing and ramen really encapsulates that.
First chop whatever veggies you have on hand. I like mine julienne. I used celery, carrots and pepper. I also love scallions, bok choy, string beans, broccoli. You can use just about anything.
Bring 2 cups of water to a boil. Put noodles, spice packet, all your vegetables and one raw egg (trust me) into the water. Cover and simmer (lower the heat) for exactly 3 minutes.
Transfer to bowl. Mix in something to make it a little spicy. I like to use red curry paste from Thai Kitchen. I use just a tiny bit (1/2 t.). The vegetables will be cooked but still al dente and the egg softly poached. Makes 1 1/2 serving.