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
Put stock, ginger, garlic, soy sauce and
sugar in a saucepan, then heat. Simmer
for 5 mins. Take off the heat, pour into a
microwave-safe bowl, then cool. Throw
in chicken and veg, cover, then chill for
up to a day.
When ready to eat, remove from
fridge, then add the cooked noodles.
Microwave on High for 2 mins, stir,
then cook for 1 min more or until
piping hot. Divide between two bowls
or mugs, sprinkle with spring onions
and add the lime juice.