Recently I've been finding myself with plenty of ingredients in the fridge and kitchen, but no idea what I'm actually cooking for dinner. More often than not, I just throw bits and pieces in together and hope for something vaguely tasty to turn out at the end. Now obviously this doesn't always work, but sometimes random combinations come together pretty well. I'm always on the look out for meal inspiration though, and thought that I'd give back by sharing what I cook (when it looks good anyway!).
This dinner was partially inspired by a Thai lunch I'd had over the summer- I usually order 'stir-fried vegetables' which can be different every time, and on this occasion my meal included cucumber in the stir fry. Now I originally thought that this wasn't great, cucumber's not a very strong flavour, but actually it makes for a very refreshing dinner.
I also used a sachet of stir-fry sauce, just because I often have these in. Obviously in an ideal world I'd be whipping up a homemade sauce too, but at the end of a long day I want to keep things simple! I used rice noodles rather than egg noodles for personal preference- and now that I've actually read and followed the cooking instructions so they're not overdone, they're a great addition.
For this stir fry I used:
1 medium carrot
1/4 medium cucumber
1 serving rice noodles
1 serving mixed spinach and cress leaves
Handful of cashew nuts
Drizzle of olive oil
I used a vegetable peeler to create thin shavings of carrot, and then sliced the cucumber at an angle to make thin strips. The carrot took absolutely ages to do like this, but I think it was worth it for the end result.
I then cooked the noodles according to instructions. Actually, that's a lie. I wasn't concentrating and put them straight into the water instead of waiting for it to come to the boil first. I then just had to keep an eye on them because they cook pretty quickly and took them out once they had just softened.