Meals and Courses

Ingredients
  • sunflower oil spray
  • 5 cm (2 inch) piece fresh root ginger, peeled and chopped
  • 3 garlic cloves, crushed
  • pinch of crushed chillies
  • 3 tablespoons miso paste
  • 2 tablespoons lime juice
  • 200 g (7 oz) fine egg noodles
  • 2 chicken breasts, 125 g (4 oz) each, finely sliced
  • 125 g (4 oz) shiitake mushrooms, sliced
  • 65 g (2½ oz) baby sweetcorn, chopped
  • 200 g (7 oz) sugar snap peas, halved
  • 85 g (3¼ oz) watercress, tough stems removed
  • soy sauce, to serve
Directions

Heat a large saucepan, spray the bottom with oil, add the ginger, garlic and chillies and stir-fry for 1 minute. Add 1.8 litres (3 pints) boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.

Heat a large wok or frying pan, spray it with oil and stir-fry the chicken, mushrooms and sweetcorn for 2—3 minutes. Add the peas and cook for 2 minutes.

Transfer the soup to 4 bowls, spoon over the vegetables and chicken and top with watercress. Serve the soy sauce on the side.

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