Leftover Chicken Mushroom & Broccoli Noodles

Name: Leftover Chicken Mushroom & Broccoli Noodles
Yield: 2 servings
Ingredients: 250 g mushrooms (sliced); 6 spears tenderstem broccoli (each cut into 3); 1 piece red pepper (sliced); 6 pieces spring onions (sliced); 200 g cooked chicken (torn or sliced); 300 g cooked noodles (egg noodles); 2 cloves garlic (crushed); 1 tsp ginger (grated); 4 tbsp soy sauce; 2.5 tbsp sesame oil; 3 tbsp mirin; 1 tbsp honey

Quite often if I’m cooking a chicken and I have a full house, I deliberately cook extra just so I can repurpose the leftovers for another meal. This tasty noodle dish is one of my boys favourites and can be pulled together after school and work in no time at all.

Yield2 servings

Ingredients

Sauce

Directions

1
Prep all of the ingredients ready to go.
2
Sauté the mushrooms in olive oil and season with salt and pepper. Cook on a medium/high heat for 5 minutes then add the tenderstem and red pepper. Cook for 2 minutes stirring here and there.
3
Add the chicken, spring onions and the sauce and warm through for 2 minutes.
4
Stir through the cooked noodles, toss and serve immediately.

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