Chinese sweetcorn and crab noodle soup

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 1  fish stock cube
• 340 gram(s) can sweetcorn, drained
• 300 gram(s) (11oz) medium straight-to-wok noodles
• 170 gram(s) can crab meat
• 1 teaspoon(s) soy sauce
• Half teaspoon(s) chilli sauce

Method

1. In a large pan, dissolve stock cube in 1 litre boiling water. Add sweetcorn and cook for 2 mins, then remove from heat and whizz with a stick blender, leaving some corn kernels whole.
2. Return pan to heat and add crab meat and noodles, separating noodles with your fingers. Cook for a further 5 mins, till soup is heated, then stir through soy and chilli sauce.

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