Ginger-Soy Pasta + Korean Meatballs

What’s in this lunch box?

Seasoned pasta
Peas
Persimmon
Soy sauce honey meatballs (w/ broccoli)

How to make the pasta

This pasta has an Asian flavor, but I like to use whole wheat pasta instead of udon noodles. Udon noodles can turn very sticky depending on the brand. One time my udon noodles turned into one sticky block after stir-frying, and I had to throw it away. No time for that in the morning.🙅🏻‍♀️

This sauce mixture is for 3 servings of pasta. When you hold the pasta together, and the diameter is about a quarter size coin, that’s one serving of pasta.

Sauce mixture: 1/4 cup low sodium soy sauce, 3 tbsp maple syrup, 1 tbsp minced garlic, 2 tsp minced ginger, 2 tbsp sesame oil

a. Cook the pasta following the package direction minus 1 minute. Just slightly undercooked.
b. Drain the water from the pasta leaving 1~2 tbsp of water. Mix the sauce with pasta and cook over medium heat for additional 1~2 minutes.
c. Chop the pasta into smaller pieces for little ones.

It’s good warm or cold. Munchkin’s school teacher mentioned to me that she loved the noodles. However, because of that, she didn’t eat anything else I packed for her. 😆 I gave the rest of her food as her afternoon snack.

A little bit of backstory

I adore cute bento boxes, and personally, I would like to pack munchkin’s lunches in those pretty boxes with compartments. They make even the simplest food photogenic. But muchkin’s school teaches children to open their lunch containers, dump the food out onto a plate, and eat from the plate. That is why I use small individual containers to pack munchkin’s school lunches. When I saw my little toddler opening up a container all by herself, my initial disappointment melted away. Those bento boxes will need to wait until the weekend outings.

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