Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Prep:10 mins
Serves 4
1 tbsp honey3 tbsp dark soy1 red chilli, sliced1l chicken stock80g leftover roast chicken (optional)20g pickled pink ginger or normal ginger, peeled and finely sliced½ Chinese cabbage, shredded300g pouch straight-to-wok thick noodles4 spring onions, sliced
STEP 1Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.STEP 2Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
