Ingredients (serves 3)

⁃ 1L of chicken stock (I usually just make this with hot water and 2 stock cubes)

⁃ 2 chicken breasts (you can also use 2 thighs/ any leftover chicken you have)

⁃ 1 red chilli

⁃ 2 garlic cloves, sliced

⁃ 1 tbsp grated ginger (fresh)

⁃ Vegetables (I use whatever I have lying around in the fridge- today I just used broccoli but usually I add broccoli, carrot and pak choi)

⁃ 3 bundles of packet noodles (I used egg noodles)

⁃ 2 tbsp soy sauce

⁃ 2 tsp sesame oil

⁃ Spring onions (to garnish)

⁃ Coriander (to garnish)

⁃ Sesame seeds (to garnish)

– Chilli oil (optional)

⁃ Boiled egg (optional- I added it for extra protein)

Ingredients:

1. Start by warming the stock in a pan until boiling.

2. Then add in the chicken, chilli, garlic and ginger.

3. Put a lid on the pan and cook for around 20 minutes on a low heat until the chicken is cooked through.

4. Once so, remove the chicken from the broth and shred it with 2 forks.

5. Return the chicken to the pan and add the noodles and vegetables.

6. Put the lid on and cook for a further 5 or so minutes until the veg are cooked through. If you are using something such as pak choi or mushrooms, put them in a few mins after the broccoli or carrots as they take less time to cook.

7. Add the soy sauce and sesame oil to the pan.

8. Garnish with the toppings.

Enjoy!