Easy noodle soup
Ingredients
- 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 onion, sliced, to serve
- juice 1 lime
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