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

Heat the chicken stock in a saucepan. 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.

Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.

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.