This recipe from Justine Schofield is a great way to use up leftover roast chicken, pairing it with snow peas, edamame, sesame seeds and soba noodles, tossed in a ginger and soy dressing.
Add snowpeas and cook for a further 1 minute. Drain and refresh the edamame and snow peas under cold water — this will keep them crunchy and bright green. Mix all dressing ingredients together.
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