Soba Noodle Bowl Meal Prep with Peanut Sauce

Put ice in a large bowl, then add plenty of water.

Bring a pot of lightly salted water to a boil, then turn heat down to a simmer. Gently submerge eggs into water using a large spoon. Cook eggs in the simmering water for about 6 ½ minutes, then carefully transfer eggs to the ice water (do not discard the simmering salted water).

Bring water back up to a boil, then add soba noodles. Cook soba noodles for 3 minutes, stirring occasionally, then strain into a colander.

Preheat a pan or wok over medium heat, then add oil. Add garlic and fry for about 20–30 seconds. Add bok choy stems, cover with a lid and cook for a couple of minutes or until tender but still crispy.

Add the shredded leaves and mix through until leaves wilt. Season with salt and pepper, turn stove off and set aside.

Gently crack the shell of boiled eggs all over, then carefully peel them. As you peel the egg, try to peel back the thin white skin layer along with the shell. Gently rinse the peeled eggs, cut in half lengthwise and then set aside.

For the peanut sauce, put peanut butter, coconut milk and soy sauce in a pot or pan. Start heating over medium heat. Stir until ingredients are well combined. Add a pinch of brown sugar if you want some added sweetness.

If your noodles are stuck together, give them a quick rinse under some running water, then portion out evenly in each container or bowl. Add some bok choy to each container, then add an egg to each container. Spoon sauce over the noodles in each container and then garnish with sesame seeds.

Store away in the fridge or the freezer for a later day.