Ingredients | serves 1 

450ml chicken stock 

1 serving egg noodles

1 clove garlic, same amount fresh ginger

½ tbsp honey 

1 small carrot

Green veg: I used pak choi

To serve: chicken (or tofu) and fresh coriander 

For the sauce

Approx. 1 tbsp soy sauce

1 tbsp rice vinegar

drizzle of sesame oil

½ tbsp crispy garlic chilli oil 

For the broth

Pour the chicken stock in a small sauce pot and bring to a steady simmer. Whilst it heats up, grate in 1 clove garlic and the same amount of fresh ginger (or more if you fancy!). Add a generous drizzle of honey. When the broth is simmering, add sliced carrots and let them cook for about 4 minutes before adding the noodles (I used egg noodles). When the noodles are al dente add your veg, I used pak choi. Let this cook through and them remove from the heat 

Serve straight away and top with the sauce plus any toppings you fancy, I used leftover chicken and fresh coriander