It was just me and #1 teenage son for lunch the other day. My lovely husband was at work (with his trusty packed lunch) and Hella and #2 teenage son had disappeared into their respective bedroom black holes to do some ‘laxing after a morning of racing at a swim competition.
There had been plenty of snacks all round during the morning and a flask each of something warm too, so everyone was well fed. But #1 teenage son still had an afternoon/evening of finals ahead of him, so he needed FOOD. And plenty of it. And I hadn’t eaten either.
Clearly a fridge raid was required. Amongst other things I found –
- A bowl of cooked soba noodles – definitely my favourite type of noodle for leftovers, as they hold up really well to a stint in the fridge.
- A bit of cooked chicken.
- Some leftover stir fry vegetables from last night’s dinner.
And so, these Thai Style Fridge Raid Noodles were born. This is less of a recipe; more of a bit of lunch/dinner inspiration. And here’s roughly how it goes –
There’s a recipe below for exactly how I made this noodle dish, but this is about using what you have, so make it your own. Make it personal. Plus it’s quick and easy and better than a take out – whatever the time of day.
Swap the chicken for salmon or some thinly sliced beef or lamb. Change the vegetables for whatever is lurking in the depths of your salad tray (I snuck a spiralized carrot in with the noodles). I happened to have a sprig or two of mint and coriander too so that made for a welcome sprinkle on the top at the end.
The dressing can be shaken up in an empty jar and then if you don’t use it all, it will keep in the fridge without any drama for a few days until you need to raid the fridge again.
And the finished dish was good. Really good. Light but satisfying noodles drenched in a gutsy Thai style dressing and tossed with a tangle of vegetables, some sliced chicken and a few fresh herbs. On its own, not enough for a growing teenage swimmer mind you – he added a Raspberry Protein Shake + a bonus Easter Mars bar. Thanks Easter bunny. Maybe that Easter egg hunt of a few days earlier was worth it for #1 teenage son after all.
Nothing would have been worth it if we’d got all three of them wearing pink, fluffy bunny ears though. There’s always next year …
Is this your kind of food? Perhaps you have a friend who is SURE to love it too. You can easily share on Facebook (or Pinterest or Twitter or by email) by using the handy icons below the recipe …
- For the dressing -
- 2 tablespoons lime juice (approx 1 large lime)
- 2 tablespoons fish sauce
- 1½ tablespoons soft brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- For the noodles -
- 400g (14oz) cooked soba noodles
- 1 carrot, spiralized or turned into strips with a vegetable peeler
- 6 heaped tablespoons (approx) of leftover stir fried/steamed vegetables - replace with any alternative vegetables that you have to hand
- 3 heaped tablespoons of cooked chicken, cut into bite-sized strips
- a little finely sliced cucumber
- a sprinkling of sesame seeds
- a few coriander leaves, roughly chopped
- a few mint leaves, roughly chopped
- Make the dressing by adding all the ingredients to an empty jar with a lid and shaking well to combine.
- Toss the noodles and spiralized carrot together and divide between 3 flat bowls.
- Now divide the leftover vegetables between the bowls and top with the chicken. Cover and gently warm in the microwave, following the instructions for your machine.
- Drizzle the dressing over the warmed noodles and top with the cucumber, sesame seeds and herbs.