Recipes: Chinese chicken noodle broth

A simple alternative to that greasy chow mein your local takeaway serves up - and just as nice

• chicken stock , cube or concentrate, made up to 600ml
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 50g fine egg noodles
• 100g shiitake mushrooms , halved
• cooked chicken breast , skinless and shredded
• 50g young leaf spinach
• 1 red chilli , deseeded and shredded

  

  1. Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes.
  2. Add the chicken and spinach and heat through for a few more minutes.
  3. Ladle the broth into bowls, scatter with chilli and serve.

  Make it veggie

  Replace the noodles with vermicelli pasta. For a veggie version, leave out the chicken and add more veg such as chopped cabbage and spring onions.