Categories: October, Soup

Ingredients

• 250g dried medium riced noodles
• 1 tsp sesame oil
• 1 tsp vegetable oil
• 1/2 tsp grated fresh ginger
• 1 garlic clove, finely chopped
• 1/2 tsp diced and deseeded red chilli (optional)
• 3 spring onions, sliced
• 2 tbsp soy sauce
• 1 tsp clear honey
• 600ml hot chicken stock
• 175g cooked chicken, sliced
• 1 tbsp chopped fresh coriander leaves

Directions

1. Soak the noodles in boiling salted water until tender, about 3-4 minutes. Drain and plunge in cold water to stop any further cooking. Drain again and set aside.

2. Heat the 2 oils in the same pan over a medium heat. Add the ginger, garlic, chilli and spring onions and cook for 3 minutes, stirring constantly. Add the soy, honey and chicken stock, bring to the boil, then simmer for 3 minutes. Season to taste. Add the noodles to the soup, with the cooked chicken and coriander. Heat for 2 minutes, check the seasoning and serve.

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