Okay so this might look thrown together last minute after a halfhearted rummage in the pantry, and that’s because it’was!
My trying to use up an almost-out-of-date chicken and not being bothered to go to the store to replenish our bare cupboards has wound up as a blog post… and that’s not because I’m lazy or selling you short, but because it was so darn delicious. The kids absolutely loved the flavours and colours that filled the platter, even if the overall look was that of an amateur twangly noodle mess — or I guess a kind of art if you’re the pretentious sort.
It’s a fresh, light meal — perfect for the heatwave we’re having at the minute. I can barely chew without sweating my bodyweight just now.
So if you too are struggling to deal with the hot summer sun, can’t be bothered to put any real effort into dinner, or even chew atm — this one is for you!
- 300g dried medium egg noodles
- 2 Romaine lettuce hearts
- 1 tbsp vegetable oil
- 400g bag stir fry vegetables
- Whole chicken, cooked and shredded
- 2x 120g sachets chow mein stir fry sauce
- Cook the noodles according to the pack instructions, drain and set aside.
- Separate the leaves from the lettuce hearts and arrange them in a single layer on a large platter.
- Heat the oil in a wok, add the veg and fry for five minutes.
- Add the cooked noodles, shredded chicken and stir fry sauce, stir well to combine and cook until heated through.
- Divide between the lettuce cups and serve immediately.