From My Kitchen

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.

Ingredients

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

Method

1. 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.
2. Finely chop the garlic, scrape the peel off the ginger using a teaspoon and grate it.
3. Cut the hard stalks out of the spring greens, wash them well and shred into 2cm pieces.
4. Heat the remaining tbsp of oil in a large frying pan, and throw in the ginger, garlic and chilli if you’re using it.
5. Cook for a minute, stirring, then add in the cooked chicken and toss to combine.
6. 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.
7. Finally stir in the courgette, and the noodles.
8. Serve with a sprinkling of sesame seeds and spring onions and dive in.
9. Chopsticks are optional.