Cucumber and Rice Noodle Salad

I don’t know about you, but when we’re all at home (and obviously thanks to Covid-19 that is ALL the time right now) I struggle with lunch ideas the most. The other meals and snacks I find I can think up ideas, be creative and non-repetitive, but for some reason lunches often stump me. I guess it’s just one meal too many each day.

However, as I now have plenty of time to get creative with the contents of my fridge and pantry I’m trying to have at least part of each lunch as an exciting, fresh, healthy new idea.

This rice noodle salad is loosely inspired by an Ottolenghi dish; it’s fresh, tasty, easy to make with mainly store cupboard ingredients. Perfect for these days when popping to the shops is a dim and distant memory.

Cucumber Rice Noodle Salad

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

serves 2 as a main, 4 as a side

100g rice noodles

1 tbsp olive oil

30ml vinegar

15g caster sugar

1/2 shallot, finely chopped

thumb size piece of ginger, julienned

3 mint leaves, finely shredded

1/4 red chilli, finely chopped

small bunch of coriander, roughly chopped

1 tbsp poppy seeds (optional)

1/4 cucumber, sliced in half, seeds removed and cut into half moons

1. Place the noodles in a bowl, pour over boiling water and leave to sit for about 15 minutes
2. In another bowl combine the sugar, vinegar and shallot. Stir to dissolve the sugar.
3. Add the julienned ginger and finely sliced shallot to the vinegar mix and leave to infuse
4. Drain the noodles once soft and mix with the olive oil so they don’t clump
5. Add the chilli, cucumber and noodles to the vinegar mix, stir well and leave for 10 minutes for the flavours to mix
6. Add the herbs and poppy seeds if using, toss and serve