Green chicken noodle salad

Stir-fries are a staple student food that I’ve never quite got on board with. Baked beans – yes, basically every Saturday lunch all my life, keep going with that cheese on top please. Pasta – doesn’t matter if we are talking carbonara, pesto, mac and cheese, two minute tortellini, I’m in. Chicken nuggets on the way home from a night out – best part of the night. But stir fries are not a regular part of my repertoire. I’d never even made one until last summer and whilst it was surprisingly tasty, they’re still not part of my regular cooking patterns. Hence why I was slightly stumped when I got major cravings for noodles last week with no idea what to do with them.

Green chicken noodle salad

I feel like it would be quite a stretch to call this a stir fry, but it certainly satisfied my noodle cravings. I’ll hold my hands up and say this is extremely simple – acting both to solve my craving and to use up some bits and bobs in my fridge. At first I found it a little bland, but then found myself eating a vast bowl of it and requiring high levels of self-restraint not to tuck into the portion I’d saved for the next day. It’s essentially a dish I would usually make with couscous but the noodles made a welcome change and made it a heartier dish. Maybe now I’ll work my way up to a proper stir fry. Baby steps.

Green chicken noodle salad
Serves 2

  • 400g fresh egg noodles
  • 1 chicken breast, roasted
  • 2 spring onions
  • small bunch of mint
  • 1/3 cucumber
  • 3 tbsps olive oil
  • ½ lime, zest and juice

Heat a generous glug of olive oil in a frying pan. Tip in the noodles and stir until warmed through. Meanwhile, finely slice the spring onions and mint, and dice the cucumber. Mix the olive oil and lime zest and juice.

Add all the ingredients to the warm noodles. Season very generously with salt and pepper. Enjoy!


I finally feel like summer is actually here. Living in college is sometimes like living on a National Trust property and I have seen the beautiful gardens transform with each season to finally reach their peak now. The ‘sunken rose garden’ is finally living up to its name, purple wisteria covers the sides of buildings, the flowerbeds are bursting with colour – I feel very lucky to live here for 3 years!


Now that we are experiencing (occasionally!) warmer weather, I am enjoying cooking and eating slightly lighter meals. Guacamole works equally well as a light lunch or an afternoon snack to get through essay writing, as well as being a great recipe to have up your sleeve to become the most popular person at the start of a party. There are endless recipes for guac and you can jazz it up with chillies, spring onions or even diced tomatoes but in my opinion when the fridge is scarce avocados, lime and coriander are all you need for a truly addictive summer dip.


  • 2 ripe avocados
  • zest and juice of one lime
  • half a bunch of coriander
  • salt and pepper

Peel two avocados and remove the stone. Mash with a fork into a paste, either smooth or chunky depending on your taste. Add the lime zest and half the lime juice, then tear up the coriander roughly and fold it all through. Add the remaining lime juice to taste along with plenty of salt and pepper. Enjoy!