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Easy noodle soup
- 500ml low salt vegetable stock (from a cube is fine)
- small piece fresh root ginger , grated
- 1 garlic clove , grated
- 2 tsp soy sauce and 2 tsp sugar
- 85g leftover cooked chicken , shredded
- handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
- 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
- 2 spring onions , sliced, to serve
- juice 1 lime
Directions:View on BBC Good Food
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