Nutrition and extra info
Nutrition: per serving
Ingredients
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Rice
r-eye-s
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Sweetcorn
sw-eet corn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
Mushroom
mush-room
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Soy sauce
soy sor-s
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Mint
mi-nt
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.
Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3 thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.
Simmer for 3-4 mins until the noodles are tender.
Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.
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