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Teriyaki prawn & noodle broth

Teriyaki prawn & noodle broth Recipe

  • 1.4l hot vegetable stock (we used Marigold Swiss vegetable bouillon powder)
  • 1 tsp grated fresh root ginger
  • 2 tbsp teriyaki marinade or light soy sauce
  • tsp Chinese five-spice powder
  • 85g fine egg or rice noodles
  • 300g fresh stir-fry vegetables
  • 85g mushrooms (any type), halved or sliced
  • 100g skinless roast chicken , torn into shreds
  • 1 tsp sesame seeds
  • chilli sauce , to serve
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