Serves: 2 Cooking Time: 20 minutes

Ingredients:

2 Boneless chicken thighs

A chunk of ginger

4 Garlic cloves

1/2 tsp Chilli flakes

1 tsp sesame oil

2 Tbsp soy sauce

1 Maggi cube or chicken stock cube

500ml boiling water

100g rice noodles

1/2 A lemon

2 Tbsp of your favourite chilli oil

Method:

1. Finely chop the garlic and ginger and place into a small bowl.

2. Slice the chicken thighs into bitesize cubes.

3. In a pan, heat up the sesame oil on high heat and brown the chicken. Add the soy sauce, and once the chicken has browned remove it from the pan onto a small plate to rest.

4. In the same pan, add the ginger, garlic and chilli flakes. When the ginger and garlic have softened chuck in the Maggi cube and boiling water.

5. Place the chicken and noodles into the soup and simmer until your noodles are cooked through.

6. Serve immediately with a squeeze of lemon and chilli oil.