I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
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Somen: mother and son bentos
An outing to the children’s museum called for bentos for me and my toddler. Hot weather means cold noodles! I curled the somen into bite-sized nests before packing, making them very easy to grab and dip into the sauce. I poured the somen tsuyu into the upper left container in my box, added the green onions and karashi, and dipped the noodles into that. Very convenient to eat!
- cold somen noodles curled into bite-sized nests, with kizami nori and karashi (hot mustard)
- somen tsuyu (bottled dipping sauce for speed)
- green onions for the dipping sauce
- pan-fried shrimp and chive dumplings
- cherry tomatoes
- homemade Cajun creamed spinach (my son’s favorite)
- snack bento of blueberries and cherries
READ MORE:
- Need for speed: A mommy’s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use “gap fillersâ€
- Choosing the right size bento box
- Biggie’s list of top speed tips, tutorials and equipment reviews
July 12th, 2006 | Categories: bento, dumplings or buns, pasta or noodles, tips | 
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2 Responses to “Somen: mother and son bentos”
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April 5th, 2007 at 3:04 pm
OK — so I’m reading through a number of your earlier postings. Is the dipping sauce in your own box actually in a film canister? You might consider writing a quick article about “re-purposed” containers for use in bento lunches.
April 5th, 2007 at 4:26 pm
Yup, it’s a film canister — this was back before I picked up bigger sauce containers. Good idea about repurposed containers; I love multitaskers and don’t appreciate the HUGE markups some eBay bento sellers charge. I’ll have to check out if the plastic of the film canisters is actually food-safe, though, before I recommend that anyone else use it — this was pretty early on for me.