Left Over Sticky Roast Chicken with Ginger and Chilli Noodles
By Aisling Larkin
A lovely sticky chicken, noodle dish with chili and ginger using left over chicken.
Serves 4
Ingredients
- 1 leftover roast chicken
- 1 red pepper
- 2 spring onions
- Handful sugar snap peas
- 2 tbsp oil
- 300mls vegetable oil
- 1 red chilli
- 4 cloves garlic
- 1 thumb sized piece ginger
- 60mls soy sauce
- 45mls honey
- 60mls water
- 50mls rice wine vinegar
- 30mls ketchup
- 1 tbsp corn flour
- 1/2 chicken stock cube
- 250g soba noodles
- 2 tbsp sesame oil
- Fresh coriander
- Fresh chilli
- Handful sesame seeds
Method
- Prepare the ingredients for the stir-fry. Slice the pepper into strips. Cut the spring onion into diagonal strips. Peel and dice the garlic, chilli and ginger.
- In a mixing bowl combine the soy sauce, honey, water, rice wine vinegar, corn flour and ketchup. Crumble in the stock cube and combine. Set aside.
- Shred the chicken. Boil the noodles for a couple of minutes until tender and drain.
- Heat the oil in the wok, stir-fry the vegetables for 2-3 minutes, add in the sauce and cook for a few minutes until thickened.
- Toss the drained noodles into the sauce.
- Serve with warmed bowl, top with the crispy chicken, garnish with sliced chilli’s, coriander, sesame seeds and a wedge of lime.
