Caramelised Asian Chicken Noodles Perfect for Leftovers
300g Leftover roast chicken or 4 Chicken thighs cooked
1 Thumb of ginger chopped
2 Garlic cloves sliced
1 Red chilli chopped
2 tbsp vegetable oil
4 tbsp Sugar
50ml Light soy sauce
240g Dried egg noodles
125g Baby corn
100g Mange tout
4 Spring onions
1 Handful Fresh coriander
Pre heat a wok and add the chopped ginger, garlic and chilli with a splash of oil.
Cook on a medium heat for 1-2 minutes, then add the sugar and soy sauce.
Turn the heat up to boil together and create a sauce.
Add the zest and juice of a lime for a nice balance of flavour, for this style of cooking you are looking for a sweet, salty and sour combo of flavours.
Meanwhile place the noodles in a bowl and cover with boiling water, leave to soak for 10 minutes, by cooking the noodles this way you won’t over cook them and run the risk of them becoming soggy and starchy.
Cut the chicken up into pieces, then slice the baby corn longways to speed up the cooking process.
Once chopped add the corn and chicken.
Then in with the mange tout whole as they take very little cooking and stir together.
Finally add the noodle once drained and stir together.
Serve up and top with chopped spring onions and coriander for a nice fresh flavour.
You can easily swap out the chicken for tofu or more veggies if you don’t have or like chicken. You could also make this dish with left over roast pork from a Sunday lunch.
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