Sexy Chicken Noodle Soup

SERVES 2

2 Moy Park chicken fillet breasts 1 medium chilli, finely sliced

1 tbsp soy sauce

2 garlic cloves, crushed

A pinch of very finely sliced coriander stalks

1 lime, quartered

1 tbsp peanut oil

4-5 mushrooms

A large handful of fresh coriander 2 packets of ramen noodles

1 pint of chicken stock (real or chicken stock pots)

2 eggs, boiled and sliced

Salt and black pepper

A handful of bean sprouts

1 large red onion, sliced

4 spring onions, sliced 1 Heat a large saucepan over a high heat and add the peanut oil. Fry half of the chilli.

2 Stir in the soy sauce, garlic, coriander stalks and juice of half a lime.

3 Add the chicken breasts and coat in soy sauce, then fry for 30 seconds on each side.

4 Stir in the mushrooms. In a separate saucepan, bring the chicken stock to a boil and add it to the frying pan.

5 Continue cooking until the chicken is cooked. Add the eggs and season with salt and pepper.

6 Remove the chicken and slice. Set aside.

7 Add ramen noodles and continue to boil, until the noodles are cooked.

8 Ladle the broth mixture and noodles into large bowls.

9 Place the bean sprouts to one side of the bowl and add the chicken to the centre.

10 Garnish with red onion, spring onion and coriander.