Chicken & sweetcorn ramen

SERVES 2 PREP 5 mins COOK 10 mins EASY

This noodle soup will feed two young children. If your kids are older, use a pack of noodles per child, extra stock and a whole egg.

1 pack instant ramen noodles 600ml chicken stock

1/2 cooked chicken breast, sliced 4 tbsp sweetcorn, peas or chopped beans

1 egg sesame oil, to serve (optional)

1 Put the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).

2 Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl. 3 Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like.

GOOD TO KNOW low cal • low fat

PER SERVING 368 kcals • fat 7g • saturates 2g • carbs 44g • sugars 6g • fibre 5g • protein 30g • salt 2.1g

pack it up

Spoon the soup into a widenecked flask for a hot lunch.

tip

If your children like chilli, add some slices of fresh chilli, or a few drops of chilli oil.