Ingredients

The following ingredients have 4 Servings
  • 1.4 L Chicken stock
  • 200 g cooked shredded chicken*
  • 2 spring onions (sliced)
  • 60 g sweetcorn (canned or frozen)
  • 80 g white mushrooms (sliced thinly)
  • Pinch of dried ginger
  • ¼ tsp hot chilli powder
  • 1 tbsp soy sauce
  • Freshly ground salt and pepper
  • 100 g egg noodles
  • 1 small red chilli (deseeded and sliced into small slivers)
  • 1 tsp parsley (freshly chopped)

Instruction

  • Pour the chicken stock into a large pot / saucepan and bring to the boil.
  • Add the cooked chicken, spring onions, sweetcorn and mushrooms to the stock and allow to simmer for 20 minutes
  • Stir in the ginger, chilli powder, soy sauce and season to taste.
  • Add the noodles and sliced chilli and simmer for a further 8 – 10 minutes.
  • Serve in bowls with the parsley sprinkled over.