Chicken & ginger broth noodles

Noodles in a clear ginger broth with cooked chicken and leafy greens.

Ingredients

• 150 g dried noodles
• 750 ml chicken stock
• 150 g cooked chicken, shredded
• 2 small bok choy, sliced
• 15 g ginger, sliced
• 1 tbsp soy sauce
• Fresh herbs, to finish

Method

1. Simmer the stock with the ginger for ten minutes.
2. Cook the noodles according to their packet instructions.
3. Add the bok choy and cooked chicken to the broth and heat until the chicken is steaming hot throughout.
4. Taste with soy sauce, divide over the noodles and finish with herbs.

Kitchen notes

This is illustrative demo content, not a kitchen-tested recipe. Review ingredients, allergies, cooking times and food safety before publishing your own version. Photographs are illustrative and may show a different preparation.