Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowGone are the days of limp sandwiches, soggy salads and uninspiring soups for office lunch days – all you need is a little know-how and inspiration. Once used to simply warm things up, your microwave can be your lunchtime best friend when it comes to creating culinary masterpieces. Take this noodle meal – transforming a basic packet of noodles and easy to grab ingredients into a delicious bowl of warming goodness within minutes. Just make sure to hide it from any hungry work colleagues though – they’re sure to be tempted by the gorgeous smells. Pimped-Up Instant Ramen Noodles
The soft boiled egg addition adds extra filling protein to keep hunger pangs at bay all afternoon
(Image: Copyright (c) Tom Regester)
Serves 2 Ingredients 2 x 90g packs of instant ramen noodles (flavour of your choice) 150g silken tofu, cut into small cubes 2 handfuls of baby spinach 1 tsp garlic and ginger paste 3 spring onions, finely sliced 2 x 300ml boiling water 2 soft-boiled eggs, halved To serve Chilli flakes Sriracha sauce 1. For this recipe, you will be dividing the ingredients into two separate microwave-safe containers. Place the noodles and the flavour sachet ingredients in the separate containers and divide the tofu, spinach, garlic and ginger paste, and finally the spring onions between them. Seal the lids until it is time to cook. 2. When lunchtime comes around, pour 300ml of boiling water into each portion of noodles, then cover and cook in the microwave on full power for three minutes, stirring halfway through. 3. Leave to stand for two minutes before serving with a soft-boiled egg, with a scattering of chilli flakes and a drizzle of sauce for a spicy kick.
Open up a world of ideas with this inspiring microwave recipe book, out now
(Image: Tom Regester)
Recipes from Cook Smart: Microwave by Dean Edwards (Hamlyn, £20)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
