16 May - leftover lamb and chicken noodles

The last chunk of Saturday's lamb was still in the fridge, so for lunch I cooked up some rice and peas, friend an onion and mixed it altogether with the cold lamb and a few spices. Not very attractive, but very tasty.

This evening's stir-fried chicken noodles were loosely based on a recipe from Ching-He Huang's Chinese Food Made Easy.

• Boil some dried noodles with some fresh peas - 5 mins.
• Stir-fry some chopped spring onions, half a chopped red chilli, some grated fresh ginger, a sliced chicken breast (just one for two people), half a sliced pepper, some quartered mushrooms and half a teaspoon turmeric.
• Add the drained noodles and peas, add a pinch of dried chilli flakes, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar and stir together.