10 - 20 mins
This simple dish for one uses up tiny bits of leftover veg and cooked meat. It can even be stored in the fridge for lunch the next day.
Wheat and Gluten Free
40g finely sliced cooked chicken or ham
1 spring onion, very finely sliced
1 tbsp grated carrot
1 tbsp grated courgette
1 handful of very finely chopped spinach
1 small clove garlic, very finely chopped
1 nest rice noodles (the kind that only need to be soaked in hot water)
1tsp sesame oil
1/4 chicken stock cube
1/2 tsp chilli powder or curry powder
Prepare the vegetables keeping them very small or grated.
Finely slice the chicken.
Place the noodles in a bowl, cover with just boiled water, place a plate on top and leave for 5 minutes.
In another bowl, add the teaspoon of sesame oil, all the vegetables, chicken, chilli powder, stock cube and 1/2 a mug of just-boiled water.
Drain the noodles, transfer them to a bowl and add the vegetable and chicken mix. Stir well.