Lazy Thai Noodles: Made Within Minutes, Taste Like Hard Work

One of my biggest pet peeves is wasting food (nothing more unattractive than someone eating half of their plate and tossing the rest out- show some CLASS), so it's no surprise that most of my favourite meals were created on a whim when I stared at the content of my fridge and thought: what needs to go? This is how this 5 minute Thai noodles dish came to be, the cucumber and chicken having to be used up because uneaten food is just... it makes me really sad? And let's be honest no matter how creative I try to get in the kitchen I draw the line at soggy cucumber - nothing good comes out of that. So look into your fridge tonight (ooh, challenge!) and see which vegetables are not-so-fresh anymore and throw them into a soup or a pasta dish- or hey just do this one.

You will need:

Thai noodles

Cucumber (however much you want to get rid of)

Chicken (I had some leftovers which had been cooked honey-balsamic style with crunchy sesame seeds)

Sesame seeds (2 tbsp- or handful!)

Chili oil (optional: a dash or a tbsp depending on how spicy you want it to be)

Sesame oil (enough to drown the noodles)

Soy Sauce (2 tbsp)

Minced garlic (1/2 tbsp)

Minced ginger (1/2 tbsp)

Real complicated:

1. Cook the noodles

2. Peel cucumbers and slice thinly

3. Chop leftover chicken (mine were drumsticks)

4. Throw everything together. Mix. Enjoy.

Fun fact, preparing a dish doesn't have to entail crazy complex and intricate steps in order for it to be outstandingly flavourful. Yay!

Other fun fact, Chardonnay pairs very nicely with spicy noodles. Mojitos as well. Scotch not so much.