Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.
Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.
Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.
Comments, questions and tips