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Chicken and mushroom noodle broth

Lesley Waters from Good Food Bites
For a quick and simple meal, try Lesley Waters's tasty recipe for a chilli-flavoured chicken noodle soup

Chicken and mushroom noodle broth

Method

1. In a large saucepan bring the water to a simmer. Add the soaked porcini mushrooms with any soaking liquid.

2. Add the chicken and the chilli to the simmering broth. Cook gently for 2-3 minutes or until the chicken is just cooked.

3. Add the sugar snap peas and noodles and cook for a few more minutes until the noodles are tender.

4. Season to taste with salt and freshly ground pepper. Garnish with coriander sprigs and add a little dash of sesame oil, then serve at once.

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Serves: 2

Prep: 15 min, plus soaking
Cook: 10 min

Ingredients
900ml water
15g dried porcini mushrooms, soaked
2 large boneless chicken thighs, skinned and cut into thin strips
1 red chilli, thinly sliced
110g sugar snap peas, split lengthways
100g Rice noodles, flat and wide
1 tbsp fresh coriander
1 dash of Sesame oil