Omelette and Vegetable Bento Box
Bento Boxes are the ultimate Japanese packed lunch. Try this delicious vegetarian bento recipe with rice noodles and omelette. Eat hot
- Serves1
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy670 Kcals
- Protein25.8g
- Carbohydrates44g
- Fat41.8g
Ingredients
- 1 tbsp. coarsely chopped almonds
- Smoked paprika
- 25 g rice noodles
- 1 mini pak-choi
- ½ red bell pepper
- 30 g mushrooms (e.g. mini oyster mushrooms)
- 2 tbsp. olive oil
- 2 tbsp. Kikkoman Teriyaki Sauce with Roasted Garlic
- 3 ½ tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1-2 tsp. honey
- Freshly ground pepper
- 2 eggs
- 1 sheet of nori
Method
Roast the almonds, if you like, and dust them with paprika. You may want to cut the rice noodles into pieces before preparing them according to the pack instructions.
Trim the pak-choi, cut into strips and wash. Remove the pith and seeds from the pepper, then wash and dice it. Trim the mushrooms and halve the large ones. Heat up 1 tbsp. oil in a pan. Add the pak-choi, bell pepper and mushrooms, fry for approx. 4-6 minutes, season with 1 tbsp. teriyaki sauce and remove from the pan.
Add the remaining teriyaki sauce, 2 tbsp. soy sauce, honey and 5 tbsp. water to the remaining frying liquid, season with pepper and pour into a screw-top jar for transportation.
To make the omelette, whisk the eggs with ½ tsp. soy sauce and pepper and cook in the remaining oil. When the omelette is done cut it into wide strips. Cut the nori sheet into fine strips and add to the noodles with the rest of the soy sauce.
Arrange all the meal components in a bento box/ lunchbox, garnish with almonds and refrigerate until you are ready to take it with you. Heat up in the microwave before eating.
