50g of cooked spaghetti or crushed vermicelli 1 portion stock cube, chicken, in 300ml water
20 g carrot(s), sliced very thinly
20 g green beans, or mangetouts, topped and tailed
30 g chicken breast, uncooked, skinless, cooked
1 tablespoon soy sauce
3 sprig fresh coriander, leaves
Bring the stock to the boil in a saucepan. Add the carrot and simmer for 2 minutes.
Meanwhile cut the mangetouts or beans in half and pull the chicken into shreds.
Add these to the pan along with the soy sauce and simmer for another 2 minutes. Serve in a
deep bowl scattered with the coriander leaves.
20 g carrot(s), sliced very thinly
20 g green beans, or mangetouts, topped and tailed
30 g chicken breast, uncooked, skinless, cooked
1 tablespoon soy sauce
3 sprig fresh coriander, leaves
Bring the stock to the boil in a saucepan. Add the carrot and simmer for 2 minutes.
Meanwhile cut the mangetouts or beans in half and pull the chicken into shreds.
Add these to the pan along with the soy sauce and simmer for another 2 minutes. Serve in a
deep bowl scattered with the coriander leaves.
Little Leakers
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