This is my favourite thing to make with leftover roast chicken – it really is a winner winner chicken dinner and it’s perfect for a weekday evening when you need to rustle up something yummy fast. Chopsticks are entirely optional, but I’ve loved eating with them since my little sister and I (when we were aged around 7 & 8) spent a fortnight using only chopsticks to eat absolutely everything, so I still do when given half a chance. Good times. Feeds 2, easily scale up or downable.
2 large handfuls leftover chicken
2 nests egg noodles
2 tbsp sesame oil
2 cloves garlic
1 thumb length piece of ginger
Pinch +/- chilli flakes
2 tbsp hoisin sauce
1 tbsp light soy sauce
2 heads spring greens
1 courgette, grated/julienned
2 spring onions, sliced on the diagonal.
1 tbsp sesame seeds
- Cook the noodles in boiling water for a couple of minutes, then drain and toss in 1 tbsp sesame oil to stop then turning into one sticky lump.
- Finely chop the garlic, scrape the peel off the ginger using a teaspoon and grate it.
- Cut the hard stalks out of the spring greens, wash them well and shred into 2cm pieces.
- Heat the remaining tbsp of oil in a large frying pan, and throw in the ginger, garlic and chilli if you’re using it.
- Cook for a minute, stirring, then add in the cooked chicken and toss to combine.
- Add in the hoisin and soy, and stir, then put handful after handful of the spring greens in the pan, stirring until wilted between each handful.
- Finally stir in the courgette, and the noodles.
- Serve with a sprinkling of sesame seeds and spring onions and dive in.
- Chopsticks are optional.