less than 30 mins
less than 10 mins
From Saturday Kitchen
- 1 medium free-range egg
- leftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce
- 1 pack instant noodles, including flavouring sachet
- 2 spring onions, chopped
- 1 tbsp sesame seeds
- 2 tbsp Chinese chilli oil
- 2 tbsp shop-bought crispy fried onions
Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through.
Drain the egg and run under cold water to stop it cooking. Set aside.
Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes.
Meanwhile, peel the egg and slice in half.
Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg.
To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions.