Really yummy and good for you, too. If you’re not keen on spicy grub, just use plain, cooked chicken fillets.
Ingredients
- 1 block dried instant noodles
- 200g cooked red Thai chicken mini fillets (from
- large supermarkets)
- 2 spring onions
- 2 sachets instant miso soup (we used Sanchi Instant Miso Soup – you’ll find this with the Chinese and Japanese sauces at the supermarket)
- 2 tbsp soy sauce
Method
- 1. Bring a large saucepan of water to the boil. Carefully add the noodles and cook for 4 minutes, or according to the packet instructions. Put a kettle of water on to boil. While it’s boiling, cut the chicken into thin strips.
- 2. Hold the spring onions with your left hand and slice carefully, keeping your fingers as far from the knife as you can. Trim off and throw away the ends, then chop the rest of the onions into little pieces.
- 3. Put a colander in the sink and ask an adult to drain the cooked noodles for you. Stand well away from the steam.
- 4. Empty the miso soup sachets into a measuring jug. Carefully pour in 1 litre of boiling water from the kettle, then add the soy sauce and stir to mix. Return the noodles to the pan and gently separate them with a fork. Add the chicken and spring onions, then pour in the miso soup. Cook for 2 minutes.
- 5. Use a large ladle to divide between 2 bowls and tuck in straightaway.