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Bento boxes are Japanese lunch boxes filled with loads of different little dishes that have really taken off over in the UK. We've packed our compartments with some healthy baked wasabi chicken an udon noodle salad, a Japanese style coleslaw and pickled vegetables. Enjoy!
For the pickled vegetables:-
For the chicken:-
For the noodles:-
For the coleslaw:-
wash and slice the radishes and cut the cucumber, ginger and chilli into short, thin strips.
add the vegetables to a bowl and toss with the salt, then leave for 30 minutes.
heat the vinegar, sugar and water until the mixture is boiling and the sugar is dissolved.
drain the salted veg to remove excess salty brine, then pour the boiling liquid over the vegetables. Allow to cool before wrapping the bowl in Clingfilm and leaving in the fridge until needed.
mix the wasabi paste, honey, rice wine vinegar, soy sauce and sesame oil in a bowl.
set aside half of the dressing for later.
cut the chicken into thin strips and chuck into the remaining half of the wasabi dressing.
leave in the fridge to marinade for up to a day.
preheat an oven to 180ºC. Line a baking tray with foil.
place the chicken onto the lined baking tray and bake for 10 minutes, until cooked through.
finely slice the onion and pepper then peel and grate the garlic and ginger.
heat the oil in a wok (or a frying pan). Throw in the onion, garlic, ginger, pepper and sugar snap peas and fry for a couple of minutes until they begin to soften.
add the noodles to the pan and heat everything through.
tip the contents of the wok into a bowl, toss with the spring onions and cool in the fridge.
grate the carrots and finely slice the fennel and red onion.
stick them all in a bowl then sprinkle over the sesame seeds and brown sugar.
mix the soy sauce, mirin and sesame oil then toss it with the carrot mixture.
place the coleslaw, pickled vegetables, chicken pieces and noodles into different compartments of a bento box for lunch, then pour the rest of the wasabi dressing into a pot to drizzle over later.