Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through.
Drain the egg and run under cold water to stop it cooking. Set aside.
Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes.
Meanwhile, peel the egg and slice in half.
Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg.
To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions.
This recipe is meant to use up all those leftover bits and bobs in the fridge – toss in cooked meat or fish, chopped up veg or frozen peas and sweetcorn.