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Teriyaki prawn & noodle broth
- 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
Directions:View on BBC Good Food
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