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Ingredients

• 1.4l hot vegetable stock (we used Marigold Swiss vegetable bouillon powder)
• 1.0 tsp grated fresh root ginger
• 2.0 tbsp teriyaki marinade or light soy sauce
• ½ tsp Chinese five-spice powder
• 85.0g fine egg or rice noodles
• 300.0g fresh stir-fry vegetables
• 85.0g mushrooms (any type), halved or sliced
• 100.0g skinless roast chicken , torn into shreds
• 1.0 tsp sesame seeds
• chilli sauce , to serve

Description

BBC Good Food