1 (About 175 gms) - boneless, skinless chicken breast
1 tsp – (chopped) fresh root ginger
1 nos - garlic clove (finely chopped)
50gms - rice or wheat noodles
2 tbsp - sweetcorn (canned or frozen)
2-3 nos - mushrooms (thinly sliced)
2 nos - spring onions (shredded)
2 tsp - soy sauce , plus extra for serving
mint or basil leaves and a little shredded chilli (optional) or shredded carrots, to serve
1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
Replace the chicken with 175g/6oz firm tofu/Cottage cheese, cut into cubes, simmer for 5 mins, then add the other ingredients as before.
Nutrition Per Serving
217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 g