270g soba noodles
6 zucchini, cut into spirals using a vegetable twister
400g smoked trout, skin removed and flaked into small pieces
1 tbs chopped dill
1 birds-eye chilli, seeded and chopped
2 tbs fresh lemon juice, plus lemon wedges, to serve
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Cook the noodles in a large saucepan of boiling water for 4 minutes or until tender.
2. Add the zucchini to the pan, stir to immerse and cook for about 30 seconds.
3. Drain well and transfer two- thirds of the noodle mix to a large bowl (put the rest in the fridge for leftovers).
4. Add the trout, dill, chilli, lemon juice and some pepper, toss well to combine and serve with lemon wedges.
Lunch Box: Forget take away pad Thai and add some roughly chopped rocket, drained tinned salmon and the dressing of your choice to the leftover soba noodles and zucchini and toss to combine.
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