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 11:
eat fresh on the day it is prepared or keep refrigerated up to 2 days 