So I threw this together the night after we had roast chicken to use up the left over chicken and it turned out super yummy so I had to post it. It’s important to have go-to really simple dishes for when you don’t have the time or energy to put into cooking and this is now one of mine!

 

Serves: 2

Prep 5 mins

Cook: 10 mins

Ingredients

Left over roast chicken

200g pre-cooked rice noodles

1 Courgette

125g tenderstem broccoli

10 button mushrooms

3 handfuls of frozen peas

1 garlic clove

Thumb-sized piece of ginger

1 tsp curry powder

1 egg

Soy sauce

Half lime

Sprinkle of fresh coriander

Method

Put tenderstem broccoli and frozen peas in steamer for 5 mins. Slice mushrooms, peel courgette and mince garlic and ginger.

In frying pan heat up 1 tbsp of olive oil. Add in ginger, garlic, mushrooms and courgette and cook for a few minutes. Then add the left over chicken, the curry powder and rice noodles. Cook for another few minutes. Then add the tendersteam broccoli, peas and egg. Mix this all together which will allow the egg to scramble and cook. Add soy sauce and lime to taste and finally sprinkle with fresh coriander. Enjoy!