Lisa Faulkner served up tasty leftover chicken satay noodles with sugar snap peas and spinach on Lorraine.

The ingredients for the noodles are: 4 nests of medium egg noodles, Drizzle of sesame oil, 6 spring onions, finely shredded, 1 red chilli, de-seeded and finely sliced (or pinch of chilli flakes), 120g sugar snap peas, sliced in half on the diagonal, 400g left-over roast chicken, shredded, 4 cubes of frozen spinach, thawed, Little light olive oil, Salt and pepper.

For the sauce: 4 heaped tbsp crunchy peanut butter, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and 1 tbsp sesame oil.

To serve: 1 lime, cut into 4 wedges.

See recipes by Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.