Ingredients

Instructions

Step 1:

  • 1) heat some oil in a wok, add the crushed garlic and sliced onion and allow to soften

    • Step 2:

  • 2) once nicely softened, slice the chicken breasts into small pieces on a clean plate and add to the wok. Cook until the meat turns white

    • Step 3:

  • 3) once cooked, add the sliced mushrooms, sweetcorn and chopped spring onions. Cook more a few mins then turn off the heat

    • Step 4:

  • 4) boil the kettle with just over 900 ml water

    • Step 5:

  • 5) pour boiler water in a clean saucepan and set to a high heat

    • Step 6:

  • 6) add the chicken soup powder and allow to boil slightly

    • Step 7:

  • 7) add the noddles and cook until softened

    • Step 8:

  • 8) add the wok’s content to the sauce pan and stir to combine

    • Step 9:

  • 9) divide meal into 3 bowls and serve with a dash of soy sauce

    • Step 10:

  • Step 11:

  • eat fresh on the day it is prepared or keep refrigerated up to 2 days
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