Lemon and Thyme Noodles
This is a super-speedy supper that really delivers on flavour, despite such a short list of ingredients. The ready-cooked noodles can be found in the aisle with all the Asian ingredients.
4 TB best-quality olive oil
2 portions ready-cooked noodles
1 large lemon
generous handful thyme sprigs, leaves picked
sea salt flakes
freshly ground black pepper
Heat the olive oil in a large pan or wok and add the cooked noodles once you have removed them from the packaging. Toss well to evenly coat in the lovely olive oil.
In the meantime, finely grate the lemon zest using a microplane and set aside to use later. Use a sharp knife to slice the lemon in half.
Squeeze all the juice from both halves into the pan (catching the pips). Keep over low heat until the lemon juice cooks away.
Remove the pan from the heat and add the lemon zest and picked thyme leaves. Mix well to evenly coat, then divide between two serving plates. Season with sea salt flakes and freshly ground black pepper.