Ingredients ‍

(Serves 2)

• 1 litre chicken or vegetable stock
• 1 boneless, skinless chicken breast
• 1 tbsp fresh ginger, grated
• 1 large garlic clove, grated
• 100g egg noodles
• 4 tbsp sweet corn (fresh if possible)
• 6 button mushrooms, finely sliced
• 2 spring onions, finely sliced
• 2 tsp soy sauce
• Mint or coriander leaves and sliced chilli to serve (optional)

Method

1. Place the stock, chicken, ginger, and garlic into a medium saucepan.
2. Bring to a very gentle simmer until the chicken is tender (about 20 minutes).
3. Remove the chicken and shred it with a fork.
4. Return the chicken to the stock together with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
5. Simmer for 3-4 minutes until the noodles are tender.
6. Ladle into two bowls and garnish with the remaining spring onion

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