Christmas Leftover Recipes!

Two of our Favourite Christmas Leftover Recipes

I don’t know about you but in our house, there is always left overs on Christmas Day. Whether it’s Christmas leftover veggies, or Christmas leftover meat – let’s not talk about left over wine and chocolates!

So as we slide into the festive season proper, I thought I’d share a couple of my favourite Christmas Leftover recipes with you all. One of my favourite Christmas leftover dinner recipes is perfect for all the fried rice fans out there, but if you’re more of a noodle fan I’ve got a special Noodle Salad that will pep up your palate after eating all that rich festive food.

Don’t get me wrong, we love a big old turkey plus all the trimmings (I’m also partial to a nut cutlet as a lot of my family are veggies) but after a couple of days of indulging in all that traditional food, I’m pretty desperate for something that’s not quite as stodgy!

So, if you’re not already fed up of standing behind the cooker, grab your chopsticks and let’s get cooking. I promise, they are both pretty easy recipes and we get to use up all those leftovers which is great for your pocket and great for the environment.

Here we go!



2 cereal bowl of cooked rice

1 cereal bowl of Left over protein (turkey, goose, tofu etc)

1 cereal bowl of leftover cooked veg

4 spring onions

3 cloves garlic

3 eggs

1 tbsp oyster sauce or vegetarian stir fry sauce

1 tbsp seasoning sauce (light soy sauce)

1 tbsp fish sauce (or vegetarian fish sauce)

½ tsp cracked black pepper

1 tsp dried chilli flakes or fresh chopped chilli

4 tbsp vegetable oil


Mix oyster sauce, seasoning sauce, fish sauce and black pepper in a bowl and set aside

Chop leftover protein into bite size pieces

Dice left over veg

Finely chop garlic, spring onions

Whisk eggs with a pinch of salt and pepper

Heat up one tablespoon of vegetable oil in a wok until hot, pour in the egg and constantly stir to create scrambled egg. Remove and set aside for later.

Heat a further 2-3 tablespoons of vegetable oil until hot, add in garlic and half of the spring onion, fry until the garlic is golden. Add the rice and stir continuously for 2-3 minutes. Add the veg and protein and continue to stir for a further 2-3 minutes. 

Pour over the seasoning mixture and mix well into the rice, add in the eggs, chilli and remaining spring onion, stir until well mixed. 

Serve with fresh cucumber and tomato slices. 

See I told you it was easy right? Ok, next on the boxing Day menu…



1 cereal bowl of leftover protein (turkey, goose, tofu etc)

1 cereal bowl of leftover cooked veg

150g rice vermicelli

5 cm chunk of cucumber

100g cooked beansprouts

2 handfuls of sliced lettuce

2 spring onions

1 tbsp chopped mint

1 tbsp chopped Asian basil

1 tbsp chopped coriander

2 medium onion or banana shallot

1 lime or lemon

3 tbsp sugar

3 tbsp fish sauce/vegetarian fish sauce

1 tbsp white vinegar/white wine vinegar/cider vinegar

2 tbsp oyster sauce/vegetarian stir fry sauce

1 tbsp seasoning sauce (light soy sauce)

3 cloves garlic

100ml cooking oil

1 red chilli


Chop the protein & veg into bite size pieces, the cucumber into matchsticks, finely chop the garlic, chilli and spring onion, roughly chop the herbs and slice the onion. 

Fill a medium saucepan 2/3rds with water and bring to the boil, add the rice vermicelli and cook according the packet instructions. Once cooked drain thoroughly into a colander or sieve and rinse in hot water for 10-20 seconds. Leave in the colander or sieve and using a fork or chop sticks fluff/ pull upwards gently to allow the steam to escape, repeat every 5 minutes, 4-5 times until the noodles feel dry to the touch.

Vietnamese cookery school

Refill the saucepan 2/3rds with water and bring to the boil, add the beansprouts and blanch for 1 minute then drain. 

To make the dressing, in a small saucepan add the fish sauce, 2 tbsp sugar, 1 tbsp vinegar, the juice of the fresh lime/lemon and 2tbsp water. Heat on a medium heat until the sugar dissolves, set aside and allow to cool. Once cool add in the chilli and half of the garlic. 

Heat 2-3 tbsp of cooking oil in a wok or a frying pan until hot, add in half the sliced onion/shallot fry until dark golden brown, lift out onion and drain off excess on a piece of kitchen roll. 

Add to the oil in the wok the remaining onion and garlic, fry until the garlic starts to golden, add in the leftover veg, protein, 1 tsp sugar, oyster sauce, seasoning sauce and stir fry until hot throughout. 

In two serving bowls add to each a handful of beansprouts, handful of sliced lettuce, half the chopped cucumber, top with half of the noodles, half the stir-fried meat and veg, half the fried shallots. Sprinkle with half of the fresh herbs and drizzle with the dressing and enjoy!

Absolutely yummy and your family will thank you for making something amazing with the Christmas Leftovers. Enjoy the rest of the festive season and don’t forget, you can find more tasty recipes in our membership zone.



Hi, I'm Loc!

Hi, I'm Loc!