Chicken, Cauliflower and Aubergine Noodle Recipe
A Quick and Healthy Meal that the Whole Family will Love!
When you have leftover roast chicken, this is a great recipe to make. All you need are some staple ingredients that you will have in your kitchen. I used leftover roast chicken, a packet of two minute noodles, roasted aubergine and cauliflower. If you don’t have aubergine and cauliflower, you can use any other veg too.
This quick and easy recipe is a great one to make at the end of a busy day. It is healthy, but kid-friendly too. So if you need to make a quick supper as the kids are driving you up the wall, the clock is ticking and you have no energy to get all fancy, then you should really give this one a go.
Ingredients
1 Roast Chicken
3 Packets of Two Minute Noodles
2 Large Aubergines
1 Cauliflower
1 Spring Onion
Smoked Paprika
Olive Oil
Pepper (and a little salt) to taste
How to Prepare the Dish
Break apart a whole cauliflower, taking off the chunky stalk.
Cut up two large aubergines into 2 cm x 2 cm blocks.
Throw the cauliflower pieces and aubergine blocks into the air fryer drizzled with smoked paprika, olive oil and air fry for 20 mins on 200 degrees. If you don’t have an air fryer, you can also use an oven (25 mins at 200 degrees).
Make the two minute noodles according to the packet. Important: Keep the two minute noodle broth.
Share the two minute noodles between the bowls and add some shredded roast chicken and the cauliflower and aubergine from the airfryer.
Thinly slice spring onion and sprinkle over the top of your dish. Ground pepper to taste, but be mindful not to use too much salt - the broth will be salty already.
Serve your dish hot, ideally straight out of the pan.
And voilà, the kids are happy and so are mom and dad!
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About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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I was invited to be on Expresso again, and cooked this irresistable lunch recipe with Carl Wastie! If you want to make it too, here is the recipe to make your own Rib, Slaw and Smokey Mayo Garlic Rolls.