Leftover stir-fried ramen and rice cakes

Combine the leftover scallion oil sauce with all the leftover seasonings and a splash of soy sauce.

Cut up chicken skins, chop garlic and cocktail sausages, slice the onion, cut carrots, bell pepper, cabbage and scallions, keeping whites and greens separate.

Render the chicken skins in the wok on low heat until the fat is out and they are crisp.

Add the sausages to crisp, then the cabbage; stir-fry until charred and wilted.

Meanwhile cook the two packs of ramen and the rice cakes in one pot; drain.

Add the onions and bell peppers, then the noodles and rice cakes and the scallion whites; add the sauce and stir-fry.

Add the scallion greens, toss briefly and serve.