Who doesn’t love roast chicken? Andrew and I love it, but a two people household meaning we always have loads of left over. Don’t worry, I have a super easy cold chicken noodle dish for the left over! It only takes a few minutes.
♥ 2 eggs (beaten)
♥ Leftover chicken, tear the meat into thin slices
♥ Small handful of runner beans
♥ 1 garlic clove, chopped
♥ 1 chilli, chopped (optional)
♥ 1/4 onion, sliced
♥ 1 instant rice noodle
♥ 1 tbsp sesame oil
♥ 1 tbsp Thai fish sauce
♥ 1/2 tbsp of oyster sauce
♥ 1 tsp rice mat syrup (or honey)
♥ 1 tbsp sesame (optional)
- Cool the rice noodles as per instructions, drain water (keep it for later use), run cold water to the noodles, let cool.
- Fry the egg in a pan and let cool. Then slice the egg.
- I personally prefer slightly cooked runner beans so I put the beans into the hot water I saved from cooking the noodles.
- Heat up a pan with a small amount of oil, add garlic, Thai fish sauce, oyster sauce and let it simmer for a minute.
Lay the noodles, chicken, runner beans, egg, onion and chilli on a dish. Drizzle some sesame oil on top. Then add the sauce, chill and sesame.
P.S. If you are having sugar free diet, you can get some sugar free soy sauce to replace the oyster sauce. I have not yet able to find any sugar free Thai fish sauce, please let me know if you find it!