Sweet Chilli Noodle Salad

This is intended to be a packed lunch for the boy and I. The measurements are meant to be vague , on the whole, as it really depends on what you have to hand. Variations are endless - this one doesn’t have meat, but the boy’s eyes would light up at the addition of a chopped duck breast. Cashew nuts would also be great, but I’m making this with what we have.

A bag of ‘ready to stir fry’ noodles

2 handfuls Bamboo shoots

2 Carrots

A handful of water chestnuts

2 handfuls of beansprouts

A handful of sugarsnap peas

A handful of coriander leaves

1 mango diced

1 mild red chili

3tbs sesame seeds

1 bottle sweet chilli stir fry sauce

You’ll need a Tupperware box each, for you and the boy. He immediately points out that most TV chefs are able to find a leftover duck breast in the fridge. Anyway, start by chopping the carrots into matchsticks. This will take longer than you think. Chop the sugarsnap peas in half.

Toast the sesame seeds in a dry frying pan and set aside to cool.

Combine everything except the sweet chilli sauce and toss well. Divide it between your boxes. The noodles should end up covered in sesame seeds.

Put the sweet chilli sauce in another container so the boy can decide how much he wants to dress the noodles with. He will probably want to use less than you will. Note that you’re looking for a stir fry sauce nd not a Thai style sweet chilli dipping sauce, which is very different.

So you will have two boxes – one with the vegetable noodle salad and one with the sweet chilli dressing to add when you serve. The boy will bristle with pride if you add a pair of chopsticks.

Pumpkin & Bean Salad with Coconut

This is from Venezuela and is unusual enough that I think the boy will like it, despite its containing no meat. It’s also pumpkin time of year.

2 cups peeled diced pumpkin

Sea salt

½ lb green beans cut into ½ inch pieces

3tbsp extra virgin olive oil

1tsp fresh lime juice

3tbsp honey

1 small shallot, sliced

1/4tsp cayenne

½ cup shelled pumpkin seeds

Freshly ground black pepper

Shredded coconut for garnish (optional)

I think this is a dish for cooler evenings. I have Mozart’s Requiem on the CD player. Place the pumpkin in a large pan and cover with cold water. Bring to the boil and leave it there for 2 minutes. Add the green beans and give it another minute.

Drain and run cold water over it to stop it cooking.

Whisk together the olive oil, shallot, honey, lime juice and cayenne. Taste. I think it could take a little more cayenne. Once you’re happy, divide the pumpkin and beans between two bowls and add the pumpkin seeds. Season well with good salt and pepper.

Sprinkle with coconut, if you’re using it.

We’re having this with lamb steaks and Harissa. I know Latin America and North Africa are not close cousins, but it just seems to work.