Quick Lunch – 3 Easy Recipes to Imitate

Quick lunch: Rice noodles with Asian minced meat

This recipe not only serves as a quick lunch but is also extremely tasty.

  1. For four servings, you need a clove of garlic, a large red chili, a bunch of spring onions, 200 grams of flat rice noodles, 600 grams of ground pork, four tablespoons of lime juice, two tablespoons of oil, three tablespoons of soy sauce, a sweet and hot chili sauce and half a bunch of coriander. Also, salt and sugar to taste.
  2. First, peel and chop the garlic, then cut the chili and leek into rings.
  3. Pour boiling salted water over the rice noodles and let them soak for five minutes.
  4. Then fry the ground pork in hot olive oil until it is crumbly. Briefly fry the garlic, chili, and spring onions.
  5. Then mix in the lime juice, soy, and chili sauce and season with sugar.
  6. Drain the noodles and top with the ground beef mixture. Garnish the dish with coriander.

Quick lunch: tofu curry

A vegan variant for a quick lunch is tofu curry.

  1. You need 500 grams of small carrots, 300 grams of broccoli, a shallot, 200 grams of tofu, two tablespoons of oil, 50 grams of red curry paste, 400 milliliters of coconut milk, 150 grams of frozen sugar snap peas, and a bunch of coriander.
  2. First, halve or quarter the peeled carrots. Thinly slice the shallots and dice the tofu.
  3. Then fry the tofu in the hot oil. In another pan, briefly sauté the shallot and carrots. Next, add the curry paste to the vegetables and let everything sauté briefly. Then deglaze everything with the coconut milk and 200 milliliters of water and bring to a boil. The mixture should simmer for eight to ten minutes.
  4. Then add the washed and shredded broccoli and frozen snow peas to the vegetable mixture and cook for 3-4 minutes. Finally, add the tofu and heat it up. Serve the curry with coriander and rice.

Quick lunch: stir fry with salmon

Of course, fish also goes well with lunch.

  1. For four portions of the vegetable pan with salmon, you need 500 grams of young bunched carrots, a small pointed cabbage, a bunch of spring onions, a piece of ginger, a red chili pepper, 600 grams of salmon fillet, four tablespoons of teriyaki sauce and half a bunch of coriander.
  2. First quarter the washed carrots again and cut the cabbage into strips about one centimeter wide. Cut the scallions into rings. Peel the ginger and chop with a grater. Cut the chili into small rings without the seeds.
  3. Preheat the oven to 130 degrees convection. Fry the carrots over medium heat for four minutes and season with sugar, salt, and pepper. Put the carrots in an ovenproof dish and keep them warm in the oven.
  4. Then sauté the cabbage and spring onions for three minutes, add the ginger and chili, season everything with salt and then mix the vegetables with the carrots in the oven.
  5. Rinse, dry, cut, and season the salmon with salt. Briefly sear the fish on all sides over high heat until cooked through. In the pan, add pepper and teriyaki sauce.
  6. Then arrange the vegetables and fish together and add the fresh coriander. Serve the dish with rice.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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