Strictly speaking, these aren’t, of course, only for lunchtime; you can have them whenever you want. In fact, they’re particularly effective after a heavy night – or so I’ve been told. In fact, the recipe they’re based on is Nigella’s Drunken Noodles – not that I’m assuming that La Lawson would indulge in too many nights where she needs an appropriate cure but…now, I’m digging that hole deeper!
I like these because they’re quick and easy to whip up from ingredients that you probably have lying around from other meals, and leftovers that could be in the fridge. And, let’s face it when you’re on holiday you probably have better things to be doing with your time than faffing about with cooking a midday meal.
This recipe feeds 2 but will stretch to more if you throw in some veggies and cold meat. We had some leftover chicken from the roast chook the other night, plus snow peas and capsicum (peppers) that we’d used last night in a noodle soup. It, therefore, made a substantial lunch for 3. There’s no coriander in the version I cooked today because my 20-year-old daughter doesn’t eat coriander – that’s a subject for a whole other story – and, to be honest, with the snow peas it had plenty of green without it.
Speaking of which, Ms 20 – who doesn’t cook – has declared that she’ll be making this dish on those times when we’re away and she has to fend for herself. It can, therefore, adapt to a uni student’s attention to detail (and budget) and be made, in need, with garlic and ginger from a squeezy tube or a jar, and a squirt of lime from a bottle in the fridge.
Which reminds me – this is more of an idea than a recipe, so don’t get too hung up on the quantities and feel free to adjust the spicing to your taste.