Probably need a better photograph but very quick to make. You can easily make it vegetarian by using a vegetable stock and no meat
Serves : 2
Prep Time: 10 minutes
Cooking Time : 15 minutes
5 spring onions, sliced
Thumb size piece of ginger finely chopped or grated
Red chilli, finely chopped
2 cloves garlic, crushed
1 tsp of chinese five spice
3 heaped teaspoons of corn flour
2 chicken stock cubes
1 1/2 pints of boiling water
Handful of sugar snap peas, broccoli and small sweetcorn
2 chicken fillets cooked and diced
Heat a saucepan on a fairly high heat with some oil.
Add the onions, ginger, chilli, garlic, five spice and corn flour and mix.
Crumble in the chicken stock cubes and add the boiling water, stiring whilst adding.
Let the broth come to the boil.
Add in the sugar snaps and simmer for a couple of minutes.
Add a dash of soy sauce for seasoning.
Add the noodles for a further 4 minutes.
Add the chicken