chicken noodles

This chicken dish uses instant noodles and miso soup to make a super quick, healthy midweek meal.

1 block dried instant noodles
200g cooked red Thai chicken mini fillets (from
large supermarkets)
2 spring onions, chopped
2 sachets instant miso soup (we used Sanchi Instant Miso Soup – you’ll find this with the Chinese and Japanese sauces at the supermarket)
2 tbsp soy sauce

Bring a large saucepan of water to the boil. Carefully add the noodles and cook for 4 minutes, or according to the packet instructions. Put a kettle of water on to boil. While it’s boiling, cut the chicken into thin strips.
Drain the noodles.
Empty the miso soup sachets into a measuring jug. Pour in 1 litre of boiling water from the kettle, then add the soy sauce and stir to mix. Return the noodles to the pan and gently separate them with a fork. Add the chicken and spring onions, then pour in the miso soup. Cook for 2 minutes.
Use a large ladle to divide between 2 bowls and tuck in straightaway.

Chicken noodles