This dish comes together in about 15 minutes, packs in 4 veggies and is great for using up leftover roast meat.
You can play about with the veg you use- swap broccoli for fried courgette if it’s summer, add shredded cabbage for baby spinach or add soft boiled egg if you like.
This serves 4 but half it if just for you- it’ll keep for tomorrow’s lunch.
Noodle bowl with greens, avocado and lime
- 4 medium egg noodle nests
- A head broccoli, cut into small florets (or tenderstem,chopped)
- A bunch of spring onions, sliced thinly
- 150 g baby spinach
- 1 ripe avocado
- Juice of 1 or 2 limes
- Soy sauce to taste (but at least 1 tbsp)
- Chili oil to taste
- 200g protein (tofu, ham, beef etc)
- Small bunch coriander not essential but nice.
- Boil the kettle and pour the water into a large pan, submerging 4 noodle nests as you go. Simmer for a few minutes until soft. Meanwhile chop a bag of tender stem broccoli and add to pan. Ensure the broccoli only just cooks, you want retain bite and colour. So about 2 to 3 mins. If there is still lots of water, drain, but retain a little.
- Add the baby spinach, shredded if you think it will go down better! Throw in 4 thinly sliced spring onions. Use tongs and toss in the hot cooking liquor until wilted.
- Now squeeze over the juice of 1 or 2 limes, a good glug of chili oil and2 or 3 tbsp soy. Add some chopped soft herbs if you have them, I use coriander and mint, but often have neither. Mix well. Scoop out a really ripe avocado with a teaspoon, add to pan and give a final toss.
- The chili oil we use is home-made find a good recipe and try it out-ours is an everlasting bottle that gets added to every so often.
- Stir through any leftover chicken, ham, tofu or any other protein if you like.