Busy Mom-Friendly: Quick 10-Minute Meals

Cooking for the family can be a time-consuming and energy-draining task. Many moms, like us, understand the challenge of juggling cooking while managing kids who are often whining in the background. It's undoubtedly a tough situation for all the multitasking moms out there.

On those busy days when you don't feel like cooking but feel guilty about eating out and worry about nutritional balance, we’ve got you covered. We’re sharing some quick and easy home-cooked meals that are perfect for busy moms like you. These meals are not only nutritious but also versatile enough to pack as a lunch to go or enjoy as a comforting dinner at home.

 Main dish: Noodles with DAAMI Fried Shallot Oil

Tools needed: 

• Yukihira Stainless Steel Saucepan 

• IWATANI Slim III Compact Butane Stove

• Skater Stainless Silicone Tong - Miffy

• TESHIGOTO Fuji Mountain Rice Bowl 

Ingredients: 

• DAAMI Handmade Sun Dried Noodles

• DAAMI Fried Shallot Oil

• DoYouBo Naturally Brewed Soy Sauce

Steps:

1. Fill the Yukihira Stainless Steel Saucepan with water and bring it to a boil.
2. Add the DAAMI Handmade Sun-Dried Noodles to the boiling water and cook for 5 minutes. For a softer texture, extend cooking time by 2 minutes.
3. Drain the noodles and toss them with a spoonful of DAAMI Fried Shallot Oil. Adjust the flavor with an appropriate amount of DoYouBo Naturally Brewed Soy Sauce to your liking.

The combination of crispy shallots and high-quality soy sauce elevates the meal, making it both delicious and healthy.

Protein: Lemon Garlic Butter Shrimp

(Recipe from 全家人的暖心便當)

Ingredients: 

• 6 peeled shrimp
• An appropriate amount of chopped garlic
• 2 slices of lemon

Seasoning: 

• Appropriate amount of butter 
• 1 tablespoon of white wine (omit if serving to children)
• A pinch of salt and a pinch of pepper
• 1 tablespoon of lemon juice

Steps:

1. Ensure the shrimp are peeled and the intestines are removed, then pat them dry.
2. Heat a pan and add butter. Once the butter is melted, mix in the chopped garlic and sauté.
3. When both sides of the shrimp have color, add 1 tablespoon of white wine (or rice wine if preferred), then sprinkle with a pinch of salt and pepper. Consider adding lemon juice to taste just before turning off the stove.
   
   

Side Dish 1: Mushroom Tamagoyaki (Japanese Mushroom Omelette)

(Recipe from 一起帶冷便當)

Tools needed: 

• Tamahashi Nonstick Tamagoyaki Omelette Pan with Lid
• Super Slim Portable Butane Stove

• Skater Stainless Silicone Tong - Miffy

• Natural69 Coco Marine Small Plate
• Natural69 Coco Marine Rice Bowl (M)

Ingredients: 

• Mushroom slices
• 2 eggs
• 10ml chicken broth
• A pinch of salt
• A pinch of sugar

Steps: 

1. Slice each mushroom into approximately three slices.
2. In a bowl, whisk together eggs, chicken broth, salt, and sugar.
3. Heat oil in a pan over medium heat. Once hot, pour in the egg mixture. Arrange mushroom slices on top of the cooking egg. Once the bottom is cooked, carefully flip the omelette.
4. Allow the tamagoyaki to cool slightly before cutting it into the desired shape.

Side Dish 2: Korean Spinach Salad

Tools needed: 

• Yukihira Stainless Steel Saucepan
• Super Slim Portable Butane Stove

• Skater Stainless Silicone Tong - Miffy

Ingredients: 

• Spinach
• Water (with a pinch of salt)
• Soy sauce (to taste)
• Sesame oil (to taste)
• Cooked white sesame seeds
• A bowl of ice water

Steps: 

1. Remove the spinach roots and wash the leaves thoroughly. Add salt to boiling water.
2. Once the water is boiling, add the spinach and cook for 1 minute.
3. Bring the water with spinach to a boil again, then remove the spinach from the pot.
4. Immediately soak the cooked spinach in ice water to stop the cooking process.
5. Drain the spinach and divide into portions.
6. Toss the spinach with soy sauce, sesame oil, and sesame seeds until well combined.

Full cooking instruction video:

Noodles with DAAMI Fried Shallot Oil

Mushroom Tamagoyaki (Japanese Mushroom Omelette)