Recipe

A great way to use up leftover meat from a roast dinner.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Japanese   |   Main   |   Dairy Free

  

Ingredients

• 3 Garlic Cloves, peeled and minced
• 1 tbsp Fresh Ginger, grated
• ½ Red Chilli
• 3 Spring Onions
• 1 tbsp Vegetable Oil
• 1 tsp Chicken Gravy Granules
• 1.5 litres Boiling Water/Leftover Gravy with Water
• 1 Chicken Stock Pot
• 2 tbsp Soy Sauce
• 75g Medium Egg Noodles
• 100g Leftover Cooked Chicken/Pork/Beef
• 150g Leftover Broccoli/Carrots/Green Beans/Peas

To garnish:

• Coriander
• 1 Egg
• 1 tsp Chilli Flakes
• ½ Red Chilli, finely sliced

  

Method

1. Place the egg in a pan of boiling water for 6 minutes, remove, allow to cool and set aside for later. Finely dice half of the chilli and finely chop the spring onions (using both the white and green parts). Heat a little oil in a saucepan, add the garlic, ginger, chilli and spring onions and sauté for 2 minutes. Add the water, gravy granules, stock pot and soy sauce. Allow to simmer for 15 minutes.
2. Add the noodles and simmer for a further 4 minutes.
3. Shred the meat and divide this and the vegetables between 2 serving bowls.
4. Divide the hot noodles and broth between the 2 bowls.
5. Slice the egg in half and place one half into each bowl.
6. Scatter a few chilli flakes over each egg and garnish each dish with red chilli slices.