Today's meal was designed to use up the leftover cooked chicken and kale from the fridge and also to clear out the food cupboards a bit. I had a half bag of sweet potato noodles from a past Korea-themed Kitchen Nomad box lingering at the back and I wasn't too sure what to do with them. Inspiration came from this recipe for Japchae from the back of the noodles pack !
1/4 pack of sweet potato noodles
leftover cooked chicken
leftover cooked kale (or you can use fresh, or replace with spinach)
1 carrot, grated
1 onion, chopped
2 tbsp soy sauce
2 tbsp sugar
1 tbsp sesame oil
a sprinkle of black onion seeds
1tsp sesame seeds
First, put a big pan of salted water on to boil and cook the sweet potato noodles for 6/7 minutes, just like spaghetti. Drain and set aside.
In a small frying pan, make a very quick 2-egg omelette - lightly whisk the eggs and put in the pan with a drizzle of oil. Cook until set and put to one side to cool.
In a bowl, place the chopped cooked chicken, kale and carrots. Drizzle with the sesame oil, soy sauce and sugar and mix - add extra until the ingredients are nicely covered and you have the balance of flavours just right.
In a large frying pan, heat a drizzle of olive oil with 1tbsp sesame oil. Stir-fry the onions for 3 minutes then add the kale, carrots and chicken. Stir-fry for 5 minutes, drizzling over extra soy sauce and/or sesame oil if it seems a bit dry or starts to stick.
Cut the cooled omelette into strips. Add the drained noodles and stir to combine. Sprinkle the omelette strip over the top.
Sprinkle with black onion seeds and sesame seeds.
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
Other blogposts you may be interested in :