leftover chicken and gravy, (from Star anise roast chicken recipe - see linked recipes)
50 g dried egg noodles
350 g fresh stir-fry vegetables
4 spring onions, sliced
1 fresh green chilli, finely chopped
Crusty bread, to serve
- Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.
- Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.