serves 4

Ingredients: 

300g leftover roast chicken or any roast or meat

1 pack of egg noodles

1-2 carrots 

1 bunch of spring onions 

1-2 a head of Chinese or white cabbage

1 onion

2 cloves of garlic 

For the sauce:

3 tbsp soy sauce 

3 tbsp oyster sauce

1 tsp sesame oil

1 tsp rice vinegar 

2 tbsp Shaoxing wine

1 tbsp chilli oil

1 tbsp sugar

1 tsp black pepper

1 tbsp cornflour 

Method:

Start by prepping the vegetables; peel and finely slice the carrots at an angle, shred the cabbage and cut the spring onions into chunks ( reserving some of the green tops for garnish), slice the onion and crush the garlic.

Blanch the egg noodles in boiling water for 3-4 mins then run under cold water and keep to one side.

Make the sauce by adding everything to a bowl and whisking until it all comes together.

Now it’s time to start cooking. Put a large pan on a high heat and add a little oil. Add the onions and garlic and cook for 1-2 mins. Add the dark leg meat and mix, add the carrot, spring onion and cabbage and stir fry for 2-3 mins. 

Add the desired meat and mix together.

Add the blanched egg noodles and then all the sauce. Stir-fry all this for 4-5 mins until all the meat is heated through. 

Serve in a large bowl in the middle of the table topped with some of the reserved spring onion tops and some chilli and coriander if preferred.