The 5-Minute Salad Lunchbox: Happy, healthy and speedy salads to make in minutes

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All of the textures and flavors compliment each other so well. You don’t hear too many people say they’re addicted to a salad, but I am definitely addicted to this one. Can’t stop. Won’t stop. Love it so much! Step-by-step photos. Keep scrolling for the full printable spicy noodles recipe (with full ingredient list and nutritional info). Step 1 The most important tip when making any cucumber salad is to always draw out the water with salt and sugar, so the cucumber stays crunchy throughout the week. Ingredients I use gorgonzola cheese most often because there are little bits of gorgonzola in the vinaigrette, but I also find blue cheese and feta cheese to be just as tasty. A super fast spicy noodle dish made in one pot in just a few minutes and it tastes amazing. Jump to:

A fresh, filling and flavorful salad that you can toss together in a matter of minutes for an amazing lunch any day of the week with these great salad staples always on hand. Our Favorite 5-Minute Lunch Salad!

Generously salt and pepper tops of the tenderloins before transferring them, seasoned side down, to a medium-heated skillet that’s been drizzled with a little olive oil. Season the other sides of the tenderloins with salt and pepper while the first sides sear. Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other side. Cover the pan with a lid and let continue to cook for another 2 minutes to add steam/moisture and insure they’re cooked all the way through without drying out. I usually use just the salad portion of the kit because I prefer all of my other tasty additions and vinaigrette much better.

In a pan, add shiitake mushroom and shemiji mushroom. Turn the heat high, and saute without any oil for 2-3 minutes. You can also swap to any mushroom of your choice. Chopped salad greens are key. I think a variety of chopped greens, especially the crunchy ones like kale, brussels sprouts and broccoli combined with veggies like cabbage and carrots make for such a great base to build an awesome salad on. I made enough one-pot noodles for two people, but the straight-to-wok noodles come with two sachets of noodles, so you could half the recipe if you're making it for yourself and don't want to store leftovers.And then there’s chopped red onion, sliced cherry tomatoes and dried cranberries (I’ll sometimes use dried cherries). Grated carrots were added to the noodles in the pan to warm through and I added chopped spring onions (scallions or green onions) to serve. 🥬 Which other vegetables could you add? Now gather all the other goodness that goes into the salad and get yourself a medium-sized mixing bowl. I love mixing and eating my salad out of the same bowl (less dishes = happy me!). If you want to take it to work, you could make it ahead, remove it from the pan to cool, then pop it in the fridge to take to work the next day.