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Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.
Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.