Serves 2
Recipe adapted from goodfood.com
Ingredients
- 900ml chicken or vegetable stock
- 200g boneless, skinless chicken breast
- 1 tsp fresh ginger, chopped
- 1 garlic clove, finely chopped
- 50g rice or wheat noodles
- 2 tbsp sweetcorn, canned or frozen
- 2-3 mushrooms, thinly sliced
- 2 spring onions, shredded
- 2 tsp soy sauce, plus extra for serving
- Basil leaves and a little shredded chilli (optional), to serve
Method
- Pour the stock into a pot and add the chicken breast, ginger and garlic.
- Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender
- Put the chicken on a board and shred into bite-size pieces using two forks.
- Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce
- Simmer for 3-4 mins until the noodles are tender
- Ladle into two bowls and scatter over the basil leaves and chilli (if using). Serve with extra soy sauce
