Bento box : saffron pasta with squid, vegetables and sesame oil – yoghurt and mint cucumber salad

Here is a recipe inspired by a Vietnamese dish my grandmother used to make with fried wheat noodles. I give it a twist using some lemon and saffron pasta, which is a perfect match with vegetables and fish. I presented it in a bento box with a yoghurt and mint cucumber salad. This is a great idea for a healthy and savoury meal.

Indeed, it is very important to enjoy your lunchbreak with healthy food, and I think a bento box is so versatile and very convenient to take away your lunch.

I hope you’ll like this summer and colourful lunchbox recipe!



Makes 2 to 3 lunches

Saffron pasta with squid, vegetables and sesame oil

  • 5.3 oz lemon and saffron pasta
  • 10.6 g squid
  • 1 celery stalk
  • 1/2 onion
  • 1 carrot
  • 1 zucchini
  • Some vegetable oil (sunflower or groundnut)
  • Some sesame oil
  • Some fish sauce (nuoc mam)
  • Some fresh coriander

Yoghurt and mint cucumber salad

  • 1 cucumber
  • 1 plain yoghurt
  • 1/2 lemon
  • Some fresh mint

Saffron pasta with squid, vegetables and sesame oil

Peel the onion and slice it thinly.

Slice the celery stalk thinly.

With a potato peeler, slice the carrot and zucchini in very thin tagliatelle.

Cut the squid into big pieces.

Cook the pasta into salted boiling water for 4 minutes. Drain and rinse with cold water to stop them cooking and prevent them from sticking together.

In a pan, sauté the onion with a drizzle of vegetable oil. Then add the celery.

On high fire, add the squid pieces and sauté until the water evaporates and the squid becomes golden brown. Salt it with some fish sauce.

Add the carrots and 1/2 cup of water to help it cook. Let cook for two minutes then add the pasta and zucchini.

Mix and sauté for few minutes. Salt with fish sauce.

Remove from the stove, then add a drizzle of sesame oil and some sliced fresh coriander.

Yoghurt and mint cucumber salad

Peel the cucumber and slice it thinly.

In a bowl, mix the yoghurt, the juice of half a lemon and some sliced fresh mint.

Salt and pepper, and give it a good mix.

Pour it on the cucumber just before serving.

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