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These noodles make the perfect comfort food after a long day at work and they’re great as you can adapt them to the veg in your box.

Prep time: 10 minutes
Cooking time: 10-15 minutes

Serves 4

Peanut Dressing

6 tablespoons peanut butter
1 tablespoon soy sauce
1 garlic clove, finely minced
1 teaspoon fresh ginger, finely grated
A sliver of fresh red chilli, finely minced
2 tablespoons lime juice
1 tablespoon rice or cider vinegar
1 tablespoon honey
1 ½ teaspoons ground turmeric
4-6 tablespoons water

Noodles & Veg

250g soba, udon or brown rice noodles or spaghetti
A mug of leftover roast chicken, pork, beef or duck (optional)
3 carrots, cut into matchsticks
4 spring onions, sliced
1 cucumber or courgette, cut into matchsticks
A handful of thinly sliced red or green pepper, runner beans, shredded cabbage, fresh podded peas, or any other veg you need to shift from your fridge
A handful fresh coriander leaves
Olive or sesame oil

Mix all the peanut dressing ingredients together until combined.

You can make this up to a week in advance.

I also freezes well – a great thing to have a standby.

Cook the noodles according to instructions on the pack.

Drain water off, add a splash of olive or sesame oil.

Fluff through. Set aside.

Place another pan of water on the heat.

Bring to the boil. Plunge the carrots in the water and cook for 3-5, just to soften them a bit so your jaws aren’t lumbered with too much crunch.

Add the spring onions right at the end and then drain.

Add a sprinkle of salt and a splash of oil.

Tip the peanut dressing into one of the pans.

Place over low heat.

Whisk to mix and gently warm through.

Add the noodles.

Gently fold them into the peanut dressing.

Scatter meat over, if using.

Arrange a handful of veg on each plate.

Top with noodles (and meat, if using).

Then, layer veg and noodles until everything’s used up.

Finish each plate with a handful of fresh coriander leaves and a splash of soy sauce.

Serve. Delicious with a cold beer or a crisp white wine.

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