Leftover chicken from your Sunday roast? This is a great way of using up leftovers and getting some wholesome goodness inside of you in less than 20 minutes.

Serves 2

Prep & cook time: 20 minutes

Ingredients:

• 1 Litre of chicken stock
• 150g cooked chicken, shredded
• 1 x Thumb sized piece of ginger
• 1 x Garlic clove
• 2 tbsp Soy sauce
• 1 tbsp Worcestershire sauce
• 50g Vermicelli noodles
• 1 tbsp olive oil
• 3 x Mushrooms, sliced
• 4 tbsp Sweetcorn
• 2 Spring onions, chopped
• 1/2 Red Chilli

Method:

1. In a saucepan, pour in the chicken stock and add the ginger and garlic clove. Bring to the boil.
2. Once boiling, add in the soy sauce and Worcestershire sauce. Boil for another 5 minutes.
3. Meanwhile, in a frying pan over a medium heat fry the mushrooms with the olive oil.
4. Add in the vermicelli noodles and boil for another 4 minutes.
5. Now it’s time to serve, dish up the noodles into two bowls. Layer the chicken, the mushrooms, the sweetcorn and the sprint onions. Ladle over the broth and top with a few red chilli slices.
6. Enjoy!

---

Kitchen Dance