- 2 cups chicken stock (good-quality instant or canned is fine)
- 1 boneless chicken breast, about 5oz, cut into strips
- 1 tablespoon soy sauce
- ¼ cup (about 4 or 5) baby corn, cut into 1 inch pieces
- 8oz fresh or ready-cooked udon noodles
- ½ cup sugar-snap peas
- ½ cup slender green beans
Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.
Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.
Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.
I think if you’re making this a grown-up meal, you do need to add some finely sliced hot red chilli and minced ginger to the broth, squeeze with limo and sprinkle with fresh cilantro as you serve.