Ingredients

· 800 ml chicken stock

· 400 g chicken fillets

· 200 g dried soba noodles

· 2 tablespoons rapeseed oil

· A piece ginger, grated

· 2 cloves garlic, crushed

· 2-3 red chillies, finely diced

· 1 red onion, sliced

· 1 carrot, shredded

· 150 g green beans, trimmed

· 150 g chestnut mushrooms, sliced

· 1½ tablespoon soy sauce

· 1 teaspoon toasted sesame oil

· ½ bunch coriander, chopped

Method

Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside. Add the noodles to the pan of stock and simmer until just cooked. Drain, reserving some stock. Set the noodles aside. Heat the oil in a wok. Stir-fry the ginger, garlic and red chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for five minutes. Add the shredded chicken, noodles, soy, sesame oil and the reserved stock, tossing together in the pan. Add a splash more if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.