Asian wok with leftover meat

Ingredients for 6 servings:

• 260 g Mie noodles, Chinese
• 250 g chicken, cooked
• 250 g spare ribs, cooked
• 460 g mushrooms (can)
• 340 g pineapple slices (can)
• 175 g mung bean seedlings (can)
• 285 g corn (can)
• 170 g bamboo shoots (can)
• 450 g carrot(s)
• 4 tbsp mango chutney
• 2 tbsp hoisin paste
• 4 tsp Chinese spice
• 160 ml coconut milk
• 4 tbsp sesame oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the chicken into small pieces. Remove the sauce and bones from the spareribs, and cut the meat into small pieces. Peel the carrots, quarter them lengthwise, and then thinly slice the quarters. Cut the pineapple into eighths. Heat the sesame oil in a wok. Sauté the carrot slices. Meanwhile, place the mie noodles in hot water. Drain the mushrooms, mung bean sprouts, sweetcorn, and bamboo shoots. Add the bamboo shoots to the carrots and sauté. Now add the mung bean sprouts, sweetcorn, and mushrooms. Stir in the meat and pineapple pieces. Season with mango chutney, Chinese spice, and hoi sin paste. Stir in the mie noodles and coconut milk. Heat everything for about another 5 minutes, then arrange and serve.