With summer in full swing, the last thing I want to do is worry about what to make for lunch or dinner and waste valuable beach time. That’s when I discovered some great recipes for cooks on the run in Everyone Can Cook: Midweek Meals by Eric Akis. which came out a little while ago. Toss out those ready-made dinners and throw together something easy that you can keep as leftovers for lunch the next day.
I suggest you try the Teriyaki Soba Noodle and Vegetable Salad. It’s super quick and easy. If you want to transport it to the beach, all you have to do is throw it into a Tupperware container and you’re off. Sun here we come!
Also, be sure to keep an eye out for the latest book in Eric’s Everyone Can Cook series with Everyone Can Cook For Celebrations this fall!

Teriyaki Soba Noodle and Vegetable Salad
Preparation time: 10 minutes
Cooking time: 5 minutes
Makes: 1 serving
3 oz soba noodles 75 g
3 Tbsp teriyaki sauce 45 mL
¼ tsp hot Asian-style chili sauce, or to taste 1 mL
1 tsp vegetable oil 5 mL
1/3 cup grated carrot 75 mL
1/3 cup chopped red bell pepper 75 mL
8 snow peas, trimmed and thickly sliced 8
1 green onion, finely chopped 1
Cook the noodles in a generous amount of boiling water until just tender, about 5 minutes. While the noodles cook, combine the remaining ingredients in a medium bowl. When the noodles are cooked, drain them well, cool in ice-cold water and drain well again. Add them to the bowl and toss to combine; cover and chill until ready to eat.