70 g fine Chinese style dried egg noodles or use straight wok noodles
125 ml chicken stock
1 1/2 tsp dark soy sauce
25 g frozen peas
35 g drained canned or frozen sweetcorn
50 g cooked chicken, shredded
1/2 tsp cornflour
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 tsp of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly.