Meals to Have On Hand for Back to School - Thai Noodle Soup

As the leaves begin their graceful descent and a hint of autumn whispers in the air, a bittersweet symphony of emotions starts to play in my heart. It's that time of year again – back to school. The backpacks, the scent of fresh notebooks, and the back-to-school gear all come together and put this mom in her feels. 

Once bustling with laughter and chatter, the house will feel a tad quieter, and while I admit I might be excited for a little more quiet, I will miss those summer days of impromptu picnics and lazy afternoons spent in the sun. The realization that my little ones are growing up takes hold, tugging at the strings of my heart with a mixture of pride and a touch of wistfulness.

Yet, amidst the melancholy, a glimmer of anticipation and excitement shines through. The promise of new friendships, fresh challenges, and countless opportunities awaits my children as they enter their classrooms. Their eyes sparkle with curiosity and wonder, and it's impossible not to catch their infectious enthusiasm. I find myself sharing in their excitement, eagerly awaiting stories of new teachers, funny moments, and grand adventures that only school life can bring.

As we gear up for another school year, I'm here to share a delightful Thai noodle soup makeover that'll have your taste buds doing a happy dance while you conquer that back-to-school chaos. Picture this: a no-fuss recipe – perfect for those nights when time is short and hunger is real. Join me as we whip up a soup that'll make you the superhero of weeknight dinners!

Sauce:

- 2 tablespoons brown sugar

- 2 tablespoons rice vinegar

- 2 tablespoons sesame oil

- 2 tablespoons tamari

- A splash of chili garlic sauce

- Juice of half a lemon

- ½ teaspoon garlic powder

- 2 tablespoons peanut butter

Veggies and Noodles:

-150g Vermicelli Noodles

-1 Can (240g) Chickpeas

-1 Carrot 

-1 Cup Green Beans 

-1 Cup Radishes 

-2 Handfuls of Spinach 

-3 Tbsp Spring Onions 

-2 Tbsp Fresh Coriander 

-1 Tbsp Sesame Seeds 

-Hot Water

To assemble this symphony of freshness:

1. Begin by grating a carrot and radishes transferring them to separate bowls.

2. Chop green beans and spinach and set aside in another bowl.

3. The next step involves creating the base of your miso soup.  Mix brown sugar, rice vinegar, sesame oil, tamari, splash of chili garlic sauce, juice of lemon, garlic powder, and peanut butter in a small bowl. Equally, divide the prepared sauce between two containers or jars.

4. Layer the jars with ingredients that promise an irresistible burst of flavor. Begin with a hearty handful of chickpeas, followed by the grated radishes, carrot, chopped green beans, and a generous portion of vermicelli noodles. Complete the layering with the chopped spinach.

5. Sprinkle a touch of innovation by garnishing with freshly chopped coriander, spring onions, and a sprinkling of sesame seeds.

6. Seal the jars tightly and refrigerate them for 3-4 days or until ready to eat. 

7. When ready to eat, pour hot water over the jar's contents, ensuring the vibrant layers are well immersed. Close the lid and patiently allow the flavors to harmonize for about 5 minutes.

8. Finally, give your soup a gentle stir to orchestrate the flavors and relish in the harmonious blend of textures and tastes.

May this recipe spark some ease and joy in the ever-revolving cycle of the school year.  The back-to-school season is a beautiful reminder to embrace life's ebb and flow, celebrate the small victories, and hold onto the precious moments that make parenthood an extraordinary journey.