Chicken Noodle Soup

500ml chicken stock                               250g fresh noodles

1 chiken brest                                           50g sugar-snaps peas

1 tablespoon of soy sauce                         50g fine beans
30g of baby corn

Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it bubble down a little before tipping the contents of the frying pan into the saucepan of hot stock. Bring the frying pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half. Let the pan come back up to the boiling point and let it cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.