Noodley Lunch


Makes 5 servings

I made a double-batch of this for weekday lunches for my fiance and myself. If I made it again Id probably double up on the broccoli. Altogether it took me around 45 minutes from boiling water to putting things away.


  • 9.5 oz dry noodles (I used whole wheat udon)
  • 15 oz can corn
  • 5 eggs
  • 1 lb mixed vegetables (I used broccoli and cauliflower)
  • 1lb baby carrots
  • 1 tsp garlic salt


  1. Boil a large pot of salted water and add your noodles and mixed veggies.
  2. Scramble eggs in a skillet, only seasoning at the end.
  3. Drain and rinse corn.
  4. Drain noodle-veggie mixture, seasoning as desired.
  5. Split everything into 5 equal-ish portions, keeping baby carrots separate and mixing everything else together. Put into containers and refrigerate.

Alteration options:

  • Use canned carrots and add them into the main mix at the end
  • Use pre-cooked noodles or rice, usually found refrigerated or frozen

Vegan: Omit eggs, add canned or cooked beans for bulk and protein
Gluten free: Use brown rice noodles
Keto: Use spiralized vegetables or shirataki noodles in place of wheat. Replace corn and carrots with lower-carb veg as desired.
HCLF Vegan: Same as vegan
Soy free: Make normally
Egg free: Same as vegan
Nut free: Make normally

Nutrition info:

Nutrition info- 398cal/serving, 7g fat, 70g carbohydrate, 18g protein
Ingredients as listed, sans carrots and with olive oil I didn't end up using
Ingredients, add carrots and subtract olive oil. This amount is a double batch.
A divided bento lunchbox, with noodle mix in the larger compartment and baby carrots with ranch in the smaller compartment
One of my prepared lunches, with 2 Tbs ranch because I dont like raw carrots.
Two sets of lunches in silicone and plastic containers
Ten entrees and ten sides, ready to go in the fridge.

Minimum spoons and dishes version: 1 spoon

  • Use all canned and frozen vegetables, with pre-cooked refrigerated or frozen noodles or rice
  • Use liquid eggs from a carton or canned beans
  • Cook eggs in a bowl in the microwave
  • Mix everything and portion between five disposable containers
  • Alternately: Mix everything in one large bowl, and cover with plastic wrap before putting in the fridge, portioning as desired

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