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(Serves 1) 1 portion of dry noodles (egg or rice) 6-7 strips of cold roast chicken 1 clove of garlic, finely chopped 1 green or red chilli, deseeded and finely chopped 1 inch wide strip of ginger, cut into match sticks 1 spring onion, finely chopped 1 strip of diced green/red pepper 2 tbsp soy sauce 1 tbsp balsamic vinegar ½ tbsp sunflower oil 1 tsp sesame seeds 6-7 leaves fresh coriander leaves (with stalks), roughly chopped Follow the cooking instructions for the noodles and leave to one side Heat your wok/frying pan and add the sunflower oil Fry the garlic, chilli, ginger, spring onion and pepper together for a couple of minutes, until soft Remove the pan from the heat and add the soy and balsamic vinegar Reduce on a low heat for a couple more minutes Add the cooked noodles, strips of roast chicken, sesame seeds and fresh coriander and stir well Add more soy if it looks too dry Enjoy with some Yunnan China Tea (or a can of Vimto) Jonny’s leftover tip Don’t restrict yourself to red and green pepper; other vegetables like cabbage, mushroom and baby sweetcorn will work just as well. - http://www.thriftygobbler.com/38/

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