Miso Udon Lunch Bowls
The planned-leftovers remix: last night's miso chicken, fresh udon, and the sauce packed separately so nothing goes soggy.
Ingredients
- Leftover miso chicken, sliced
- 1 package udon
- Leftover bok choy
- Reserved miso sauce, in a small container
- Sesame seeds
- ½ avocado, added in the morning
Steps
- Cook fresh udon 2 minutes, rinse under cold water, and drain well.
- Pack the chicken, noodles, and bok choy; keep the sauce in its own little container.
- Reheat, then sauce — never before, or the noodles drink it all.
- Add the avocado in the morning so it doesn't brown.