Ingredients:

Any type of left over meat (chicken ,roast pork or beef)

You can use almost any vegetables:

Ideas: Red and yellow peppers, carrots, aubergine, bok choy, mushrooms, snap peas, onions, cabbage, broccoli, celery, courgettes, bean sprouts.

You need a good soy sauce, and I highly recommend the 2combination of light and dark soy sauce. ( Pour both sauces in the bowl, little bit sesame oil and a pinch of sugar, mix well).

Yutaka Gluten Free and Organic Soybean Noodles, 200 g.

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You can use any leftover cooked meat( roast pork, chicken etc..).Cut meat into thin strips

1. Cook your noodles following instruction from the packet, cool them and put aside

2.Cut vegetables in chunkier strips

3. Blanch the vegetables before stir-frying ( I did not blanch courgettes and aubergine as they are cooking fast)

4.Once vegetables are ready, drain them up from water

5. Reheat your pan, add tiny bit vegetable oil

6.Stir fry vegetables adding finely chopped garlic and ginger or garlic & ginger paste

7.Add cut into strips or shredded cooked meat, cook for 1-2 minutes

7.Add your soy-sauce mix and noodles

8.Let it cook for a few minutes, keep stirring

9.When ready put in the bowl and sprinkle with fresh bean sprouts

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