Even if you don't have much chicken left over, you should still make this. A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly. I did try to make up for my absent-mindedness by giving the tender-shoot stirfry a beauty-shot of its own, so you can see the mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives. But I happily use some leafy greens and a julienned or sliced spring onion along with a handful of beansprouts instead. Similarly, if you can't get the ravishing cellophane packages of almost equally cellophane vermicelli, don't be put off making this; udon, soba, rice noodles, spaghetti or linguine could be substituted.
Recipe posted by Nigella
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Made this for supper last night. Absolutely delicious!
Posted by eleanormcmahon on 7th Oct 2011 at 16.44
Prepared this supper last night. Couldn't find readymade chicken stock, so prepared chicken stock from scratch. Nevertheless, it was delicious and fairly easy to make.
Posted by ananya_choudhury on 7th Jan 2012 at 6.16
mmmm...delicious....
Posted by me heart on 4th Nov 2012 at 14.38
Have made this and love it - fabulous recipe, thank you! I add about half a teaspoon of turmeric and the same of fish sauce to the 'noodle water' as well to flavour them, it works beautifully and deepens the flavour of the finished dish.
Posted by thingyjiggle on 19th Jan 2013 at 20.42