2 chicken breasts
1pint vegetable stock ( from cubes or homemade)
1 nest rice noodles cooked for 3 minutes and refreshed in cold water
1 carrot peeled and then sliced thinly using peeler
1 courgette topped and tailed and thinly sliced using a peeler
100g sugar snap peas cut in half
3 baby pak choi – ends cut off and each leaf in half lengthways
( you can also use any other vegetables just cut to a size so they all cook in about the same time).
- Bring the stock to the boil, put in the chicken breast and keep simmering and cook for 10 minutes.
- Add the carrots to the pan and cook for 1 minute
- Add the rest of the vegetables and noodles and put a lid on it till it wilts a bit, stir and season to taste.
- Bring to the boil , it is ready to serve as soon as the veg is cooked. ( check the chicken is cooked through – if y not you can put the veg in a bowl and wait until the chicken is ready to serve.
NB – you cna season and make hotter with fresh chillis, ginger, lime leaves , lemon gras, fresh herbs as alone it is relatively simple flabours and not suited to everyones pallete!