Trout Teriyaki Noodle Lunch Boxes
Tender trout fillet is glazed with a simple teriyaki-style sauce and served over rice noodles with broccoli, carrots, and edamame. This make-ahead lunch has a savory-sweet Asian-inspired profile that is very different from classic baked trout plates and holds up well for meal prep.
- Prep time
- 20 min
- Cook time
- 18 min
- Yield
- 1 servings
Ingredients
- 100 g Broccoli
- 60 g Carrot
- 4 g Garlic
- 6 g Ginger
- 10 g Green Onion
- 12 g Honey
- 90 g Rice Noodles
- 10 g Rice Vinegar
- 5 g Sesame Oil
- 4 g Sesame seeds
- 60 g Shelled Edamame
- 25 g Soy Sauce
- 170 g Trout Fillet
Instructions
- Cook the rice noodles in salted water until just tender, then drain, rinse briefly under cold water, and set aside.
- Steam or microwave the broccoli, carrots, and edamame until crisp-tender, then cool slightly for packing.
- Mix the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to make the glaze.
- Brush the trout fillet with part of the glaze and cook it in a skillet over medium heat until the fish flakes easily, basting with the remaining glaze near the end.
- Flake or leave the trout in portions and divide the rice noodles into meal-prep containers.
- Top with the vegetables and trout, then finish with green onions and sesame seeds.
- Chill before storing, and reheat gently or enjoy cold for a quick lunch.