Ingredients

• 1 vegetable stock cube
• 1 pint of water
• ½ raw chicken breast
• ½ pack Japanese noodles
• Chilli powder (hot)

Vegetables:

• 1 large carrot
• 1 small potato
• ½ red onion
• Handful of frozen peas
• ½ red pepper
• ½ green pepper
• A few sprigs of broccoli

Equipment:

• Medium-size saucepan
• Non-stick wok
• Wooden spoon
• Sharp knife
• Chopping board

Method

1. Before you do anything, dice the chicken breast into small pieces, sprinkle paprika and leave to one side.
2. Pour the pint of water into the pan and bring to the boil.
3. While the water is being heated, dice the carrot and potato.
4. Crumble one stock cube into the now boiling water.
5. Stir it and then add the pieces of carrot and potato.
6. Lower the temperature of the water until it is on a low boil and subsequently chop the broccoli.
7. Add the broccoli to the mixture, which you should stir every so often, add the frozen peas and sprinkle chilli powder until the soup is hot enough for you.
8. Chop up the onion and peppers.
9. Add all of these ingredients to a non-stick wok with no oil and fry until the chicken is cooked through and slightly browned.
10. Leave on a low heat and break up the noodles into small chunks, which you should then add to the soup pan.
11. Stir these in until they have softened.
12. Finally, add the ingredients from the wok to the saucepan and mix them all together.
13. Voila! Serve and add chilli sauce to taste.