Chinese chicken noodle soup
Serves 1, 5 Smart Points
40g fine egg noodles, broken roughly (4sp)
60g baby corn, sliced thinly
1/2 chicken stock cube, made up to 300ml with boiling water
1 teaspoon soy sauce
75g cooked chicken breast, sliced (1sp)
2 spring onions, sliced
Add noodles and baby corn to a pan of boiling water and cook for 3 minutes. Drain and rinse in cold water.
Pour the stock into the saucepan, add the soy sauce and bring to a simmer. Mix in the chicken, spring onion, cooked noodles and baby corn and heat through for 1-2 minutes until piping hot. Pour into a bowl and serve.
For a veggie version replace the chicken with the same weight of sliced button mushrooms and use vegetable stock cube. This will be 4sp total.