1. Bring the chicken stock to a simmer in a large pan along with the hoisin, oyster, fish sauce, miso and ginger. Simmer uncovered for 5 minutes.
2. Cook the noodles according to the packet instructions.
3. Add the mushrooms and chilli to the broth and continue to simmer for 3 minutes, add the prawns, asparagus and mange tout and simmer for a further 3 minutes. Finally heat through the beansprouts for 1 minute before seving.
4. Divide the noodles between four large deep bowls and spoon over the soup (making sure that every body gets an equal amount prawns and vegetables). Divide the sesame oil between the bowls, scatter over the spring onions and coriander leaves and serve with a wedge of lime.
200 calories per serving
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