Chicken Noodle Soup

• 2 cups chicken stock (good-quality instant or canned is fine)
• 1 boneless chicken breast, about 5oz, cut into strips
• 1 tablespoon soy sauce
• 1/4 cup (about 4 or 5) baby corn, cut into 1 inch pieces
• 8oz fresh or ready-cooked udon noodles
• 1/2 cup sugar-snap peas
• 1/2 cup slender green beans

1. Heat the chicken stock in a saucepan.
2. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.
3. Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.
4. Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.

chicken stock, chicken breast, soy sauce, baby corn, noodles, sugar, slender green beans

Taken from www.cookstr.com/recipes/chicken-noodle-soup (may not work)