Chicken Noodle Mee

Serves 4
Preparation time 20 minutes
Cooking time 25 minutes

Ingredients for chicken noodle soup

1.5 litres diluted salt-reduced or homemade chicken stock (page 28)
2 lemon grass stalks, white part only, finely chopped
2 teaspoons finely chopped fresh ginger
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
3 skinless chicken breast fillets (about 400 g in total)
150 g instant thin rice noodles
175 g fresh baby corn cobs, sliced on the diagonal
150 g small button mushrooms, thinly sliced
1 tablespoon salt-reduced soy sauce
400 ml can light coconut milk
1 lime, zest grated and juiced
200 g pak choy, sliced
3 spring onions, thinly sliced on the diagonal
small handful of fresh coriander, roughly chopped

Cooking method for chicken noodle soup

1. Pour the chicken stock into a large saucepan, add the lemon grass, ginger, chilli and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
2. Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pan of stock on the heat.
3. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk. Bring the pan back to simmering temperature, then cook for 3 minutes.
4. Meanwhile, cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the pak choy and simmer gently for 2 minutes until the pak choy has wilted.
5. Ladle the soup into four soup bowls and scatter with spring onions and coriander leaves. Provide a spoon and fork for ease when eating.
Each serving contains• 36 g protein
• 13 g fat of which 4.5 g saturates
• 41 g carbohydrate
• 3 g fibre
• 858 mg sodium
• 1846 kilojoules (441 Calories)