This quick and easy soup is the perfect lunchtime meal for kids – satisfying and healthy too
Prep:15 mins
Serves 2
500ml low salt vegetable stock (from a cube is fine)small piece fresh root ginger, grated1 garlic clove, grated2 tsp soy sauce and 2 tsp sugar85g leftover cooked chicken, shreddedhandful 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 servejuice 1 lime
STEP 1Put 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.STEP 2When 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.
