Prep 15 mins
Cook 15 mins
This is a fantastic way of using up a bit of leftover roast chicken and is just the thing for a light lunch or late night supper after a big Sunday Roast!
- 8 ounces fine egg noodles
- 1 tablespoon sunflower oil
- 1 teaspoon sesame oil
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon gingerroot, freshly grated
- 1⁄2 teaspoon red chile, finely chopped
- 3 spring onions, thinly sliced (green onions)
- 1 1⁄4 liters chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon clear honey
- 3 ounces sugar snap peas
- 3 ounces small broccoli florets
- 6 ounces cooked chicken, shredded
- 1⁄2 cup baby spinach leaves, a handful
- 1 tablespoon chopped fresh coriander
- Place noodles into a pan of salted boiling water for 4 minutes until tender, refresh under cold water and drain.
- Heat the sunflower and sesame oils in a large pan, add the garlic, ginger, chili and spring onion (green onion) and cook for 3 minutes, stirring constantly.
- Pour the chicken stock into the pan, add the soy sauce, honey, sugar snap peas, and broccoli.
- Bring to the boil then reduce the heat and simmer for 3 minutes until the vegetables are just tender.
- Tip the cooked noodles into the chicken broth, add the chicken with the spinach and coriander then heat gently for another 2 minutes to warm through.
- Spoon into warmed bowls and serve.