We spent the day doing Christmassy things - buying our tree, decorating it, and then making biscuit decorations.
Tea was a bit secondary, to tell you the truth. Maybe it should have been turkey in honour of the festivities.
You'll need:
noodles
some cooked chicken (I roasted some chicken legs yesterday, and there were a few left over, so I just pulled the meat off them and then chucked the bones in a pan to make some stock).
a large courgette, thinly sliced lengthways
an onion, thinly sliced
a carrot (or pepper), thinly sliced
a tablespoon of soy sauce
a sprinkling of dried ginger (sadly there wasn't any fresh ginger lurking at the bottom of the fridge)
a teaspoon or so of honey
sunflower oil
sesame oil
Firstly, get the noodles sorted out. Bung them in a pan with some boiling water to cover them, and cook for 3 minutes or so, until they're done but not soggy. Drain.
Mix together the ginger, soy sauce and honey in a small bowl.
Then, heat the sunflower oil in a large frying pan on a high heat (we use a heavy, dark green Le Crueset one - but that's only because the wok went rusty years ago). Add the vegetables, and stir round until they start to soften a little (probably 2-3 minutes). Chuck in the chicken, and swish about for another couple of minutes until it reheats. Add the ginger/soy sauce/honey mixture, together with a teaspoon or so of sesame oil, and let it bubble away in the pan.
Add the drained noodles, and stir for a minute or so, until the noodles are reheated. Serve as soon as possible - noodles seem to go cold terribly quickly.
We ate this with some steamed broccoli (drizzled with a little soy sauce).
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