Oriental chicken noodle soup

How many times have you cleaned out the refrigerator and discovered, way in the back, a container that’s been stashed there for weeks, overlooked and forgotten?

You’re not alone: There have been studies carried out that show that 49% of households around the world have this problem.

For all kinds of reasons — environmental, social and financial — it makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers. It seems many people are interested in what to do with leftovers and I decided to start sharing some of my leftover food recipes.

I actually dedicate one day a week to consuming anything that is left over – that way our fridge and freezer always contains fresh food.

This recipe is amazing and really comforting for a cold winter night.



  • 1 tbsp honey
  • 3 tbsp soy sauce or Tamari if gluten-free
  • 1 tbsp sweet chilli
  • 3 garlic cloves minced
  • 1l chicken stock – I keep all the stock that comes out from chickens I slow cook to use in such situations
  •  leftover chicken (I used 200g of leftover slow-cooked chicken but you can also use roast chicken)
  • 20g pickled ginger or normal ginger, peeled and finely sliced
  • ½ Chinese cabbage, shredded
  • 300g straight to wok noodles or egg noodles if gluten-free
  • spring onions
  • Optional: Chilli, Parsley, baby Spinach leaves



  1. Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, sweet chilli. Add the minced garlic and spring onions and brown for a few minutes.
  2. Add in the chicken stock and leave to simmer for around 5 minutes
  3. Add the chicken, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle with parsley or chilli if you would like more of a kick. or add spinach leaves if you want to add more greens