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Chicken, vegetable and udon noodle soup

Maria Elia from Great Food Bites
Maria Elia makes a simple soupy supper of noodles and chicken within minutes...

Chicken, vegetable and udon noodle soup

Method

1. Cut carrot and courgette into fine batons.

2. Heat the oil in a wok and stir-fry the chicken over a high heat for about 3 minutes.

3. Add the carrots, courgettes, corn, onions, chilli and ginger. Stir-fry for a further minute before adding the noodles and cherry tomatoes.

4. Pour in the chicken stock and heat through.

5. Stir in three-quarters of the coriander and add the soy sauce. Pour into deep bowls and garnish with the remaining coriander before serving.

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Serves: 2

Prep: 25 min
Cook: 10 min

Ingredients
1 small carrot
1 courgette
2 tbsp sunflower oil
1x 150g Chicken breast, without bone, skinless, thinly sliced
4 baby sweetcorn, cut in half lengthways
2 Spring onions, sliced
1 red chilli, seeds removed, sliced
1 cm Ginger, peeled and cut into a fine shreds
200g instant Udon noodles
4 cherry tomatoes, quartered
500ml chicken stock
small bunch Coriander, chopped
2 tbsp light Soy sauce