This is amazingly fast to prepare and is so full of goodness, not that the boys care they are just delighted with the concept of noodles in soup!
The stock has to have great flavour, the stock I used was just a couple of roast chicken carcasses in the pressure cooker for 30mins under pressure with 1.3l of water. The chicken is also leftovers from the roast, a great way to make a little chicken go a lot further!
This is the boys version of the soup so not gluten free, however, to make it gluten free I use rice noodles cooked in a separate pan for me and then continue with the rest of the recipe.
220g instant noodles
1 litre chicken stock
250g roast chicken, thinly sliced
small bunch of coriander, chopped roughly
1 lime, cut into wedges
Bring a pan of water up to the boil.
Add the noodles and cook until separated, around 1 minute.
Drain in a colander.
Add the stock to the drained pan.
Bring the stock to the boil.
Simmer, add noodles and chicken.
Add coriander and immediately serve with wedges of the lime to squeeze over.