- 5 oz fine Chinese style dried egg noodles or use straight to wok noodles
- 8 fl oz chicken stock
- 3 tsp dark soy sauce
- 2 oz frozen peas
- 3 oz drained canned or frozen sweet corn
- 1 tsp cornflour
- 1 spring onion, sliced
- Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside. Put the stock, soy sauce, peas, sweetcorn and in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.
- In a small cup, mix the cornflour with 2 teaspoons of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.
Makes 2 portions
- Pasta, Main Dishes