Easy noodle soup

• low salt vegetable stock↗500ml ml

  (from a cube is fine)

• small piece fresh root ginger↗

  grated

• garlic clove↗1 1

  grated

• 2 tsp soy sauce and 2 tsp sugar↗
• leftover cooked chicken85g g

  shredded

• handful mixed vegetables

  (try beansprouts, sweetcorn, sliced carrot and mangetout)

• pack straight-to-wok noodles↗150g g

  (or use 85g/3oz dried, cooked according to pack instructions)

• spring onions↗2 2

  sliced, to serve

• juice 1 lime

Step-by-step instructions

1. 1

   Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.

2. 2

   When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.