Chinese Chicken Noodle Soup

We poured 900ml of warm chicken stock into a pan and added 1 sliced chicken breast, 1 tsp of chopped fresh root ginger, 1 finely chopped garlic clove and half of a finely sliced red and green chilli.

We brought it to the boil, then reduced the heat and simmered for about 20 mins, until the chicken was tender.

We then added 1 nest of dried medium egg noodles, 2 tbsp (canned) sweetcorn, 2-3 thinly sliced mushrooms, a handful of small broccoli florets, 1 chopped spring onion and 2 tsp soy sauce.

We let it simmer for 3-4 mins until the noodles were cooked. We then ladled it into two bowls and scattered over another chopped spring onion, some fresh basil and fresh mint and a sprinkle of sesame seeds.

We served this with our stilton bread.