Categories: February

Ingredients

• 1 block dried instant noodles
• 200g cooked red Thai chicken mini fillets
• 2 spring onions
• 2 sachets instant miso soup (such as Sanchi Instant Miso Soup)
• 2 tbsp soy sauce

Directions

1. Bring a large saucepan of water to the boil. Carefully add the noodles and cook for 4 minutes, or according to the packet instructions. Put a kettle of water on to boil. Meanwhile, cut the chicken into thin strips and slice the spring onions.

2. Drain the noodles, then return to the pan. Empty the miso soup sachets into a measuring jug. Pour in 1 litre of boiling water from the kettle, then add the soy sauce and stir to mix.

3. Gently separate the noodles with a fork. Add the chicken and spring onions, then pour in the miso soup. Cook for 2 minutes. Use a large ladle to divide between 2 bowls and serve immediately.

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