This recipe is so easy and quick, you must try it. It's all cooked in one pot for minimum hassle and very little mess.

This chicken noodle broth serves 2, prep time 10 minutes, cooking time 15 minutes.

The base of your soup is 600ml good chicken or vegetable stock, you can make your own for the very best or many supermarkets now offer good fresh alternatives. Vegetarians might like to try ’Bouillon’ and Marigold Swiss Vegetables is a good one.

You will also need;

• 150g rice noodles

• 1 large chicken fillet, cut in to strips

• 8 baby corn cut in to 1/4’s

• 2 field mushrooms, cut in to cm wide strips

• 2 spring onions, cut in to cm slices

• 1 lime

• A handful coriander, chopped

Watch this 15 second video to see how easy it is.




Method : Place the chicken stock in to a large pan and bring up to just boiling. Stir in the noodles and the chicken pieces then simmer gently for around 6 minutes. Add the sweetcorn and mushrooms and cook for another 2 minutes. Then add the spring onions and cook for a minute more. Lastly add the coriander a generous squeeze of lime, stirring well.

If you feel like having the real ’Wagamama’ experience - Ladle into deep bowls and serve with chopsticks and a big spoon!