Sweet and Sour Chicken - What To Do With Leftovers

I love dinners made from leftovers that totally change the original meal into something new.  Mum bought a cooked chicken on the weekend (on a related note, that will be the last time!) and we had it with veges and gravy.  But on Monday night we felt like something different, so we made the sweet and sour sauce from the Edmond's Cook Book, added a little ginger and chilli, stir fried some beans, capsicum, carrots, and the leftover chicken.  Lastly, some nice fat noodles went in.  Really simple, really delicious, and really good as leftovers for lunch the next day!

Edmond's Sweet and Sour Sauce

4T brown sugar

2T cornflour

4T white vinegar

1T soy sauce

1c water or liquid vegetables are cooked in

Combine all ingredients in a small saucepan and heat to boiling.  Reduce heat and an simmer until sauce is thick (2-3 mins).  Be careful as the sugar can make the sauce stick to the bottom of the pot.

Believe me, it looks so simple, but it's SO good.  I added a t of minced ginger, and a little minced chilli to warm it up a little.

Yummy warm noodle salad

As I will talk about soon, I've been watching two series of Nigella's tv shows on dvd.  Last night just as we were about to make dinner, Nigella was making a shrimp noodle salad (I think...) and we had just been saying we have noodles and left over chicken to eat.  I decided to make a noodle salad with whatever there was handy, and this is what we ended up with.

Chicken

Noodles (wide Asian-style)

Capsicum

Broccoli

Spinach

Cabbage (green)

Cashews

Sunflower Seeds

Cumin Seeds

Soy sauce

Honey

Turmeric

Little oil

Cook the noodles, drain, toss with some oil, set aside.  Boil half of the spinach for about 2 minutes and then douse with cold water.  Rip up the rest of the leaves into mixable pieces.  Cook the broccoli so that it's just softened.  Cook the cabbage in the usual way with butter and pepper.  Heat a frying pan, add cashews, sunflower and cumin seeds and dry roast them (or in my case almost burn them) then add a little soy sauce and a pinch of tumeric, then a squeeze of honey and mix all together and turn off the heat.  Lazily shred the chicken.  Toss all ingredients together.  By the time you do all of it, the hot stuff will be warm, the cold stuff will be at room temperature and you will end up with a slightly warm salad that is really yummy.

Oh this looks yum!!

http://tinyurl.com/dlishlaksa

Guess what I'm having for dinner tomorrow night!  This looks so delicious and so easy!