If you’re bored of doing the same old things with your Sunday roast leftovers, then you should give this stir-fry recipe a go. It works really well with leftover roast chicken, beef, pork, turkey – basically whatever you’ve got! Combined with the fresh stir-fried vegetables, the roasted meat takes on a new lease of life. Simply tear up your leftover meat into strips and add it to the stir-fry near the end so the meat doesn’t get overcooked. The soy sauce, honey, sherry and lemon will tenderise the meat again and prevent it from drying out. It’s also a great way to get loads of veg into your diet.
- Leftover roast chicken/beef/pork, shredded
- 2 leeks, sliced
- 200g baby spinach
- 2 yellow peppers, sliced
- 1 red chilli, finely chopped
- Thumb-sized piece fresh ginger, sliced into matchsticks
- 1 tbsp sesame oil
- 2 tbsp sherry
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 lemon
- 2 packets vermicelli noodles
Put the vermicelli noodles in a bowl and pour over boiling water from the kettle. Set aside.
Put a wok or a large frying pan over a high heat. Once it’s hot add the sesame oil, followed by the leeks, peppers, chilli and ginger. Keep stirring for 5 minutes until everything starts to soften.
Turn the heat down a touch and add the leftover roast meat and spinach. Cook for 30 seconds and then pour in the sherry. Let the alcohol evaporate off before adding the soy, honey and lemon.
Drain the noodles and add a little bit of the water to the wok to create a sauce. Stir in the noodles, remove from the heat and serve.
Taste the chilli before adding it to work out how hot you want your dish to be. Cut a small piece and touch it to your tongue and add accordingly.