1 reduced-salt chicken stock cube, dissolved in 500ml water
6 tsp reduced-salt dark soy sauce
100g frozen peas
150g sweetcorn, drained weight
200g cooked chicken, shredded
2 tsp cornflour
Instructions
Cook the noodles according to packet instructions, drain and set aside.
Put the stock, soy sauce, peas, sweetcorn and chicken in a saucepan over a medium heat. Bring to a simmer and cook for 2 minutes.
In a small cup, mix the cornflour with 4 tbsp cold water and add to the contents of the pan then stir for a further 1 minute until the liquid thickens slightly.
Add the noodles and reheat briefly, stirring to mix together.