I don’t know about you, but I’m always looking for different ideas to use up leftover cooked chicken and this is a favourite in our house at the moment. A very kind friend brought back chopsticks for my children from her recent travels in Japan. The novelty of using them hasn’t worn off yet, so noodles are requested on a weekly basis! I came up with this recipe a few weeks ago, which kills two birds with one stone. Just make sure one of them is a chicken.
Chicken noodle stir fry
For each person you will need:
1 nest of fine egg noodles
1/2 a red or yellow pepper, sliced
2 spring onions, diagonally sliced
100g (approx) roast chicken, shredded
1 clove of garlic, crushed
1/2 tsp ground ginger
1/4 tsp mild chilli powder
a handful of frozen peas (optional)
1 tsp of cornflour
1tbsp soy sauce
1 tsp sugar
Cook the noodles according to the instructions on the pack. Drain and rinse with cold water. Set aside in a colander.
Put the cornflour and sugar in a jug. Mix to a paste with the soy sauce and then top up with 4 tbsp of water to make the sauce.
Heat a good glug of oil in a wok or large frying pan and add the sliced pepper and spring onions. Stir fry for 3-4 minutes.
Add the shredded chicken, garlic, spices and peas. Stir fry for a minute or so and then pour in the sauce.
Stir until the sauce thickens and then add the drained noodles.
Heat through and serve.
I tend to be a make-it-up-as-I-go-along and chuck-it-all-in kind of cook, so measuring out the ingredients precisely isn’t in my nature with this kind of dish. However, I realise that is not much help when it comes to sharing a recipe!
Sometimes I cook this to satisfy my children’s need to eat with chopsticks and sometimes as a family meal. I thought it was easiest to give the quantities for each person and you can just multiply to suit your own family.
I put the peas in to get an extra 5-a-day portion, but that is entirely up to you. Beansprouts would work well instead, but that would require forward planning on my part. As it stands this is pretty much a store cupboard meal for me, as I would usually have all these ingredients on hand.
If you make it, I’d love to hear about any variations you try.