This is my currently my favourite lunch. When I was growing up, I was very fond of the “holiday lunches” that I made during the school holidays. They’re the kind of lunches that take a little bit of time to prepare; delicious lunches for one. These days, I make them on days when I’m working from home, on freelance jobs or my own stuff. I still kind of think of them as holiday lunches, even though I eat them between work now.
As per Breakfast Salad (I wish I had a Dinner Food recipe so I could make this a trilogy) this is just a vague template. Don’t be afraid to muck with it.
- Put a pan on to boil for the noodles.
- Chop up any vegetables/herbs you’re using.
- Heat up some oil in a pan or wok, throw in your vegetables and a few blocks of spinach (you might want to stagger it a bit, hold back softer herbs etc and put them in at the end).
- Cook everything, stirring regularly. Throw in some water (about a tablespoon at a time) to steam the vegetables and help the spinach defrost.
- Once the water has boiled, add the noodles. I use one little bunch per person.
- Keep an eye on the veggie pan, stirring everything and adding more water as needed. You don’t want it to be too liquid but it’s ok if there’s a little bit.
- Drain the noodles, run them under cold water (which stops them sticking, I think?) then dump them into the pan.
- Add oyster sauce (a couple of teaspoons) and any other sauce you’re using. Stir it all together.
- Dump it in a bowl. Add any of the herbs you saved to put on top.
- Nom nom nom.