Warm up this winter with this delicious Chinese sweet corn and noodle soup
Prep time:10 mins
Cook time:15 mins
- 2 teaspoons peanut oil
- 3 spring onions, chopped
- 1 teaspoon grated ginger
- 2 carrots, finely shredded
- 3 cups chicken stock
- 420g can Edgell Super Sweet Corn Kernels, undrained
- 220g packet fresh egg noodles.
Heat oil in a saucepan, add spring onions, ginger and carrots and cook for 1 minute.
Add chicken stock, Edgell Super Sweet Corn Kernels and noodles.
Bring to the boil and simmer for 10 minutes. Serve immediately.
Try adding some cooked shredded chicken in STEP 3