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.