Serves 4

250g soba noodles
3 cups chicken stock
3 garlic cloves, finely sliced
1 Tbs fresh ginger, finely sliced
1 tsp brown sugar
1 Tbs light soy sauce
400g chicken thigh meat, skinless and boneless
2 Tbs spring onion, finely chopped
2 Tbs coriander, finely chopped

1 Cook noodles according to the packet instructions, drain and cool.

2 Put the stock, garlic, ginger, brown sugar and soy into a saucepan and bring to a gentle simmer.


3 Slice the chicken finely then add. Let the broth simmer for 20 minutes then add the soba and ladle into warm bowls. Top each with spring onions and coriander.