Family recipe using leftover ingredients from Sunday Roast
- 150 g straight to the wok noodles
- 250ml of chicken stock (use kallo stock cubes or own stock made from carcase)
- Splash olive oil
- 50 - 100 g ready ginger
- 1/2 tsp ready prepared garlic
- 3 tsp soy sauce
- 50g leftover cooked peas
- 50g leftover cooked sweetcorn
- 100g cooked chicken chopped
- 1 tsp plain flour or cornflour
- Spring onions chopped if available
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Average budget
Measure out ingredients and put next to wok ready to cook.
Heat up homemade chicken stock or make up stock
according to instructions, heat in a saucepan to simmering
Mix flour/conflour with a little cold water
Pour stock over flour mixtue stirring set aside.
Heat olive oil in wok;
add ginger and garlic
Add cooked chicken, peas and sweetcorn and stir through. Add soy sauce.
Pour over chicken stock and stir.
Stir in noodles and heat through.
Serve in bowls sprinkled with spring onions.
Use leftover vegetables of your choice.
Can use dried egg noodles but they will need cooking according to packet instructions.
Ginger and garlic are optional but do add lots of flavour.
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