The spices and noodles transform this chicken noodle soup into a warming supper for two.
Serves 2
Takes 20 minutes to make, plus defrosting
Per serving:
630kcals
9.6g fat (2.5g saturated)
36.3g protein
75.3g carbs
12.4g sugar
5.5g salt
1. Strain the broth from the chicken and vegetables into a saucepan and add the sliced ginger, red chilli, star anise and spring onions. Bring to the boil and simmer for 10 minutes. Add the chicken, broth vegetables and carrot to the saucepan and simmer for a further 5 minutes.
2. Meanwhile, place the noodles in a large bowl, pour over boiling water to cover and leave the noodles to soak for about 3-4 minutes, until tender. Drain the noodles and divide between 2 deep serving bowls. Pile a good handful of baby spinach leaves on top of each.
3. Ladle the chicken, broth and vegetables over the noodles and spinach (it will wilt immediately) and serve drizzled with soy sauce and chilli oil, if you like it extra spicy.
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