Chicken Curry Udon
Today's lunch was chicken curry udon noodles. For a nice lunch for one, take a block of frozen udon and put it in just enough simmering water to soften it. Never buy the vacuum packed udon. It has a terrible doughy texture and if you even slightly overcook it it falls apart. The frozen stuff is really good. You just need to simmer it in hot water until it defrosts, and it has a nice bouncy toothiness to it.
When the udon is almost completely softened, throw in a few pieces of chicken breast that have been pounded flat and lightly salted. As that cooks, add a tablespoon of your favorite curry paste to the pot and stir well. When the chicken is half cooked, add a handful of whatever leftover vegetables you have on hand. Cook for a minute longer or as needed, and voila! Refrigerator scraps become a presentable meal. I scavenge a lot around lunch time. Tell me what's in your fridge and I'll tell you what to cook!