 Level |
Easy
|
120g Egg noodles
250ml Chicken stock
3 tsp Dark soy sauce
25g Carrot shredded
50g Frozen peas
75g Sweet corn (drained, tinned or frozen)
100g Cooked chicken, shredded
1 tsp Cornflower
1 sliced scallion
Freshly grated ginger
optional Kaffir lime leaf
1 Cook the noodles according to the packet instructions. Drain and set aside. Put the stock, soy sauce, peas, sweet corn, carrot, chicken and a dash of ginger into a pan over medium heat. Bring to a simmer and cook for 2 minutes.
2 In a small cup, mix the cornflour with two teaspoons of cold water and add the contents of the pan. Cook, stirring for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.
3 For an extra thai feel, add a kaffir leaf when simmering and remove before serving. Serve in a cup or small pot.
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