As a harried working mum, a good old-fashioned roast chicken made from scratch is reserved for a special day - Christmas. For year round roast chicken hankerings, a good supermarket roast chicken will do just fine. Supermarket roast chickens have collected their share of flak over the years. But there is no denying their versatility in creating a fun meal in a matter of minutes. If you look past the roast chicken stuffed in dinner rolls with some salad and sauce cliché, you will discover a brave new world of sophisticated salads, sizzling noodles, burgeoning sandwiches, hearty soups, tacos and dumplings. You'd probably have to go around with your glass slipper before you find a roast chook that you absolutely love. Once you do, try this beautiful smokey noodle dish. Street food at it's very best. Cheap, fast and satisfying with all the gorgeous flavours of crunchy greens and piquant sauces tossed in a wok.
My roast chook comes from Coles. We love the taste and the stuffing is not too bad either. When I am not making pesto and roast chicken grilled sandwiches for lunch boxes, I am tossing it with plump grapes and cheese for a great looking salad. But my favourite use of roast chicken is this gorgeous Asian inspired noodle stir fry. The Ikea wok I have been using for a few years might be responsible for the utterly coveted smokey flavour while a good sticky hoisin sauce brings the ingredients together. It is so good that it is threatening to replace our Friday night bolognese. Let me know if you try it. It takes 20 minutes - seriously! And you want to know a secret? Tastes as good cold as hot!
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SUPERMARKET ROAST CHICKEN HOISIN NOODLES
- 4 X 100g packets instant noodles, cooked, rinsed and drained
- 2 cups shredded roast chicken
- 1 large carrot, julienned
- 1 red onion, halved and thinly sliced
- 1 green capsicum, thinly sliced
- 1 cup sliced cabbage
- 2 tablespoons peanut oil
- 2 tablespoons white vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- salt to taste
- a dash of white pepper
- 1/2 cup sliced spring onions
- To cook the noodles, bring a pot of salted water to boil. Add the packet noodles and cook for 2-4 minutes until just tender and softened. Remove from heat and drain the hot water. Rinse the cooked noodles in cold water several times to stop the cooking process. Drain all water and lightly toss with a drizzle of peanut oil. Set aside.
- Heat oil in a wok on high. Add carrot, onion and capsicum. Sauté for a couple of minutes until vegetables are glazed. Add the roast chicken, cabbage, vinegar, hoisin sauce and soy sauce. Add the cooked noodles and toss gently to coat the noodles with the sauce evenly. Season with salt and pepper. Mix well and cook for a few minutes until heated through.
- Serve hot garnished with spring onions.
Mmmm, I like noodles
Yum. Love simple dinners like this. Just wondering do you mean 2 minute noodles and is dark soy kepis manis or is normal soy ok?
Mel, 2 minute noodles (minus the flavouring pack) work just fine. I often buy the Ayam 10 pack plain instant noodles. Dark soy is thick but still salty, kecap manis is thick and sweet. Normal soy would work fine but it is thinner and consistency so would need to be cooked out in the wok to get rid of the liquid. This is such a versatile dish, anything would work really 🙂
i couldn't agree more! i loooove the bought roast chickens from coles, the stuffing is definitely one of my favourite bits 😛
and upon finding this recipe i am so excited to make it! i love these asian flavours and a good noodle dish - ticks all the boxes 🙂
looks & sounds delicious 🙂
How can you make such simple ingredients look so good?! Amazing.
This looks fabulous. I love grocery store chicken as a shortcut, or on Sundays when making a roast chicken meal I will sometimes roast a second just to use in dishes like this. If you buy it & stick it in the fridge the juice usually gels & this is of great use in recipes as well. This is one of the best recipes I have seen for using roast chicken, I usually wing it. Can you clarify "instant noodles" please? I'm in the USA, I was thinking ramen (which are 85-90 grams a package here, so 4 pkgs would be close to 400g). But you didn't give any directions on using and/or discarding the seasoning packet, so I was thinking maybe in Australia you meant something different. The picture looks like they might be different too. Can you clarify, or give an American equivalent, or specify a brand I can check out online to find my own equivalent. Thanks much!
Hi Lara, we get a packet of 10 noodle cakes here in Australia http://www.ayam.com/noodles-quality.html . These are basically just instant noodles without the seasoning packs and cook in just under 2 minutes. If I don't have these on hand, ramen noodles work too. Yes, do discard the seasoning from those packs as it is not needed. 350g to 400g of dry noodles will work well for this recipe.
I can never resist a good homemade stir fried noodles. Utterly delish 🙂
I never buy supermarket chicken and I've never made fried noodles.... This must be a sign that I need to start with both! Gorgeous dish. YuM!
I love supermarket roast chicken - it's such a quick and easy meal! I tend to strip all the meat off (for sandwiches, noodles, risotto, whatever!) and then use the bones in stock. It's great value!
This looks great, where do you find the instant noodles? Would like to try.
Cheri, you can find instant noodles in the Asian aisle of your supermarket or any Asian grocery store. If you can't a generic brand like Maggi will do the trick. You don't have to use the packet mix with the noodles, just the noodles will do fine.
This looks so delicious and easy! Relatively cheap too for my student budget!
Mmm, chicken and noodles--it's comfort food any sway you spice it! I love the idea of tossing everything with a sweet and tangy sauce.
I love noodles but I suck at making it. It's always Arvind who make noodles for us and I am so going to show this recipe to him. I am sure we both will enjoy it. And that chopped veggie shot, just beautiful!
Cheers Kankana! This is one of my favourite recipes. Hope you guys enjoy 🙂 x
Such a colorful and vibrant dish! Love the crunchy vegetables and hoisin sauce combination with chicken. I have been a big fan of your photography for a long time - gorgeous clicks!
Yum! I make a similar version all the time with buckwheat noodles. It is a great way to use leftover chicken, tofu, and any veggie you have in the fridge. I also like to add peanuts for a crunch.
love the peanuts in noodles .. so very pad-thai!
Yummmmmm! I could eat the whole wok by myself.
BTW Happy 2014, Sneh! xo
As a working mom, I am all for quick and easy meals. Not all dishes need to be made from scratch everyday. Semi-home made is perfect. Love the colorful, lip-smacking noodle.
I don't think i ever get leftover supermarket chicken; it is just too delicious as it is. They seriously make some magic paste or something to turn bland chicken into something me and family fight about.
I might not have chicken on hand but I get had a event and have left over Asian roast pig. I got to try this soon.
P.S IKEA is the bomb, I have all my cookware from there. Not sorry.
agree! I've had a saucepot from the Ikea 365 series for a few years and it is induction safe too! love it! love the wok! am headed to Ikea this weekend after nearly 2 years .. so excited 🙂
Can I just say that roast chickens from the supermarket is my saving grace on those harried days. This take looks absolutely delicious. Thanks for a great weeknight meal.
A scrumptious noodle dish! I love the flavor of Hoisin sauce...
Best wishes for 2014!
I agree with you on the supermarket chickens. I know there will be those who scream, "It's not organic and free range," and yeah that would be lovely but sometimes dinner just has to go on the table. If the choice is clean clothes and a job or 3 homemade meals a day - for me it will always be a job and clean clothes and the best dinner I can muster on the day.
Your noodles dish looks amazing!
I will admit that I do have a chicken to roast tomorrow but I do work from home. 🙂 What a perfect use of the leftovers.
good choices Maureen! You are a brave woman for roasting your chicken ... in January too 🙂 Have a great rest of the week! x
My congratulations and thanks Sneh for taking a view that not every dish we blog about must have exotic ingredients and involve hours of work! As ever, your images are mouthwatering. As for one of my favourite ways of using a store-bought chook, I make a Vietnamese Chicken Salad based on Stephanie Alexander's recipe, with a delicious dressing of chilli, garlic, mint, coriander, fish sauce, brown sugar, rice wine vinegar and lime juice…
I must try this version you talk about. It sounds absolutely delicious!
this is the kind of quick lunch I make at home too! Thanks for the roasted chicken idea, i usually go for prawns just as it's quick. Happy new year to u,its always a joy to read your posts.
Instant noodles are also my 'secret' stir fry ingredient! I tend to use marinaded tofu, but supermarket chicken could be good too.
Such a colorful and flavorful dish, perfect for a busy weeknight!
Mmmm ... it's nearly lunchtime and you're making me sooo hungry! I totally agree with the whole principal of cutting a few corners by using ready roasted chickens, jarred tomato sauce etc. to save some time. And to be honest I find that supermarket roast chooks often have a lovely tender stickiness that I can't seem to reproduce at home ... at least not easily!
As for what I'd make with supermarket roast chicken ... I remember seeing a Jamie Oliver recipe for an easy chicken pie using leftover meat and ready-made pastry ... I only made it once but it was pretty tasty!
I'm a fried noodles addict, your chicken hoisin noodles sounds amazing and also beautiful picture 🙂