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Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.