This refreshing noodle soup is quick to make and full of savoury soy sauce and zingy ginger flavour.
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Brush the chicken breasts with oil (preferably toasted sesame oil) and season. Cook under a hot grill, or on a hot griddle, for 20 minutes, turning occasionally until thoroughly cooked, the juices run clear and there is no pink meat. Set aside to rest. Meanwhile, cook the noodles according to pack instructions. Cook the mushroom stir fry with a little oil in a large frying pan or wok for 2-3 minutes, until they still have a little bite, then add the soy & ginger sauce. Add about 500ml chicken stock (optional) or water and bring to the boil. Divide the noodles between 2 bowls, top with the sliced chicken, then ladle over the vegetables and broth.
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