Chicken Noodles (leftover)

2 tbsp cornflour
4 tbsp fish sauce or soy
2 tbsp sugar
1 cup chicken stock
2 blocks medium egg noodles or package rice noodles
1 tbsp sunflower oil
1 large red pepper , chunked
1 medium onion, chunked
2 garlic cloves , thinly sliced
4 spring onions , sliced
200g leftover roast chicken , shredded
1 tbsp ground coriander
1 tbsp chilli powder
100g frozen pea
1/2 a 20g pack basil

Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.

Meanwhile, heat the oil in a wok, then stir-fry the pepper, onion, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.