Rachel Khoo: Power Lunching

Being in the fortunate position of working from home, and constantly involved in a flurry of writing and recipe testing, I eat pretty well most days of the week. But back when I was working at Thomas Pink HQ and commuting on the Jubilee Line, I loved preparing myself a delicious packed lunch in the evenings and reaping the rewards the next day in the office.

In the process I managed to prove to my colleagues that soggy sandwiches and pasta salads are not the be-all and end-all of a Tupperware lunch. Taking inspiration from convenience foods, which are usually portable, if lacking in the freshness of a homemade meal, I would revisit mainstream British favourites and turn them into handy but healthy, fresh and filling lunches.

This posh Pot Noodle is a meal that can be made in minutes and will be the envy of all your colleagues.

Posh Pot Noodle packed lunch

Serves one

5 shimeji mushrooms
5 enoki mushrooms
1 small handful of spinach leaves
2 spring onions
20g rice noodles
3 large prawns, cooked and peeled
1 tbsp chopped coriander
Pinch of togarashi (optional)
1 piece of dried galangal (optional)
1 (15g) sachet Clearspring miso soup
200ml water, or more

You can assemble this the night before in a Thermos cup and then just pour the boiling water over the top, or put all the ingredients into some Tupperware and pop them into a bowl at work and pour the boiling water over the top. Cut the heads off the shimeji mushrooms and remove the bottom part of the enoki stems. Wash the spinach. Chop the spring onions into small rounds, discarding the stem and the tough green ends. Place all the ingredients except the miso and the water in your container. Remember to take your miso sachet with you to work. When you’re ready to eat, add the miso paste to the other ingredients, pour boiling water over the top and leave for 2-3 minutes, giving it a little stir.