One-pot Chinese chicken noodle soup

• honey↗1 tbsp tbsp
• dark soy↗3 tbsp tbsp
• red chilli↗1

  sliced

• chicken stock↗1l l
• leftover roast chicken80g g

  (optional)

• pickled pink ginger↗20g g

  or normal ginger, peeled and finely sliced

• Chinese cabbage↗½

  shredded

• straight-to-wok thick noodles300g pouch g
• spring onions↗4

  sliced

Step-by-step instructions

1. 1

   Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

2. 2

   Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.