A simple alternative to that greasy chow mein your local takeaway serves up - and just as nice Serves 2Preparation and cooking timesReady in 10 minutes Ingredientschicken stock , cube or concentrate, made up to 600ml 2 tbsp soy sauce 1 tbsp sesame oil 50g fine egg noodles 100g shiitake mushrooms , halved cooked chicken breast , skinless and shredded 50g young leaf spinach 1 red chilli , deseeded and shredded MethodHeat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes. Add the chicken and spinach and heat through for a few more minutes.Ladle the broth into bowls, scatter with chilli and serve. TryMake it veggie Replace the noodles with vermicelli pasta. For a veggie version, leave out the chicken and add more veggie such as chopped cabbage and spring onions. Ends
