CHINESE PRAWN AND NOODLE SOUP
| 2 | Chicken stock cubes, dissolved in 1 litre of boiling water |
| 2 tbsp | Light soy sauce |
| 2 5 | cm |
| 125 g | Fine Chinese egg noodles, lightly crushed |
| 1 tbsp | Oil |
| 2 cloves | Garlic, crushed |
| 150 g | Cooked, peeled prawns |
| 125 g | Beansprouts |
| 4 | Spring onions, finely sliced |
| 1 | Red chilli, cut into rungs and seeded (optional) |
| Place chicken stock, soy sauce and half the ginger in a pan, bring to the boil. Add the noodles and simmer for 4 minutes. |
| Heat the oil in a small pan and stir fry the garlic and ginger for 1 - 2 minutes. |
| Add prawns and beansprouts and continue to stir fry for further 1 - 2 minutes. Remove from heat. Divide the noodles among 4 large soup bowls and pour over the stock. |
| Top each portion with some prawns, beansprouts, spring onions and the chilli, if using. |
| Serve immediately. |