For lunch:
The best instant noodles
Prepared, with fresh grape tomatoes
Sliced plums tossed with several dashes of sugar
I prepared these plums because I was still a little hungry after the noodles, and I had these left over from a previous failed recipe. They needed to be eaten, so I cut them up (four, in total) and tossed them with sugar for a quick after lunch desert. The separate slice in the lower left corner was sprinkled with salt instead of sugar out of sheer curiosity, and it actually wasn't that bad.
For dinner:
Garlic vegetable-noodle stir fry
I make this stir fry a good bit. It's simple, tasty, doesn't leave much clean-up, and it's a wonderful way to use up a lot of vegetables at one time. If you're anything like me, you keep a good stock of green vegetables in the refrigerator. This is a good habit to develop, as it allows for a good selection when it comes time for an impromptu side-dish pairing, but it also allows opportunity for lots of vegetables to start going bad at one time. This is a good way to take care of some of the older vegetables in your refrigerator, as well as give you a simple but tasty meal that will most likely last you at least two servings.
On a side note, this is my favorite thing about slicing bok choy:
