You can use any packet of instant ramen noodles here, looking out for supermarket own brands as they are usually cheaper. If you have it in the cupboard, add 1 teaspoon sesame oil to the dressing for an extra boost of flavour.
This really speedy recipe is sure to become your go-to easy lunch or light dinner option.
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Yields:
2 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
492
Ingredients
2 x 90g chicken flavour packet noodles, we used Super Noodles
2 Tbsp. soy sauce
1 Tbsp. white wine vinegar
1 tsp. hot sauce or chilli oil, plus optional extra to serve
1 garlic clove, peeled and finely chopped or crushed
1 tsp. sugar
1 medium cucumber, ends trimmed
Directions
Step 1Empty the noodles into a large heatproof bowl and sprinkle in the seasoning from the sachets. Pour in just-boiled water from the kettle to just-cover the noodles, making sure they are submerged. Set aside to soften for 5min, or until just cooked.
Step 2Meanwhile, in a separate large bowl mix the soy sauce, vinegar, hot sauce or chilli oil, the garlic and sugar until combined.
Step 3Put the cucumber on a chopping board, place a large, wide knife over it sideways (as if you are bashing a garlic clove) and bash down on the knife, all along the cucumber, to squash it slightly. Or you can use a rolling pin. Next halve the cucumber lengthways, then again so you have 4 long pieces. Cut into rough 1cm pieces. Add to the dressing bowl and toss to coat.
Step 4Drain the noodles, add to the cucumber bowl and toss to coat. Divide between 2 bowls and serve with extra hot sauce or chilli oil, if you like.
Per serving:
Calories: 492
Protein: 11g
Total fat: 21g
Saturates: 9g
Carbs: 63g
Total sugars: 7g
Fibre: 5g
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