Lime Ginger Chicken Noodles

Lime Ginger Chicken Noodles

Using up leftover BBQ meat is one of my lifelong quests. Husband always buys too much and cooks it all telling me he will eat it sometime during the week. Famous last words!

I was recently inspired by Jamie Olivers new cookbook Save with Jamie. His idea is to purposefully buy a larger cheaper cut, cook it then use in multitude of ways. Sounds great. Most of my base recipes are using raw ingredients and there is only so many times you want to eat pasta sauce with leftover BBQ.

This week had way too much chicken that had been too tough to eat so it was in need of shredding. Oliver had an interesting recipe for Singapore noodles. Me being me ... decided to work with the recipe then ended up completely reinventing the recipe ... again as usual.

Being predominantly gluten free I use pad thai  style rice noodles or rice vermicelli for dishes like this. They are cheap, quick to cook and the kids love them. For paleo style you could serve with zucchini noodles or on steamed shredded cabbage.

Lime Ginger Chicken Noodles

Ingredients

300g (rough measurement as it is leftovers) cooked chicken
1 large carrot, chunks
1/2 cup peas
2 shallots, finely chopped
1 brown onion, skinned and in half
1 clove garlic, peeled
2 cm piece fresh ginger, peeled
25mL olive oil
1 teaspoon chinese 5 spice powder
25mL tamari (gluten and MSG free soy sauce)
1 lime, zest and juice
packet of wide rice noodle sticks

Method

1. Bring a large pot of water to the boil, for the noodles.
2. Put chicken in Thermomix. Shred  5sec / reverse / 5. Tip into a mixing bowl.
3. Put carrot in Thermomix. Chop 2 sec / 7. Tip in with chicken
4. Add peas and shallots to chicken mix.
5. in Thermomix place onion, garlic and ginger. Chop 3secs / 7.
6. Add olive oil and chinese 5 spice powder. Saute with MC off 3min / Varoma / 2.
7. Add tamari and lime zest, then mix this sauce into the shredded chicken and vegetable mix.
8. Stir fry chicken mix on low heat on the stove ready to serve on the noodles.

Serving Suggestions

Serve chicken over noodles, squeeze lime juice on and sprinkle with fried shallots or roasted nuts (peanuts or cashews).