Ingredients

150g (5 oz) fine Chinese style dried egg noodles or use straight to wok noodles
250ml (8 fl oz) chicken stock  
3 tsp dark soy sauce
50 g(2 oz) frozen peas
75g (3 oz) drained canned or frozen sweetcorn
100 g (4 oz) cooked chicken, shredded
1tsp cornflour
1 spring onion, sliced

Method:

Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.

In a small cup, mix the cornflour with 2 teaspoons of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.

Information:
Makes 2 portions
Prep time 10 minutes
Cooking time: 5 minutes