•Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
•Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (49%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.9mg||4 %|
|Sodium 13.7mg||0 %|
|Potassium 47.8mg||1 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 4.5g||6 %|
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Calories per serving: 37
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