Sometimes on my day’s off, I like to make a lunch that’s a little more involved but still healthy and east. It’s simple, super affordable and looks really impressive when guests drop around to visit.
Half a store bought BBQ chicken, shredded
200g packet dried egg noodles
1 Lebanese cucumber, (seeds removed, and cut into bit-size cubes)
200g cherry tomatoes, halved
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 stalk lemongrass, finely chopped (white part only)
2 small red chillies, finely chopped
1/4 cup fish sauce
1/4 cup lime juice
2 tablespoons brown sugar
1/4 cup roasted peanuts, roughly chopped
Place noodles in large, heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Drain noodles and return to large bowl.
Add cucumber, cherry tomatoes, chicken, mint and coriander to noodles.
Using a fork, whisk together lemongrass, chilli, fish sauce, lime juice and brown sugar together in a jug. Pour over noodle mixture and gently toss to combine. Top with nuts to serve.
I like to eat it straight away, but it can be refrigerated for a late lunch.