Take yourself on a taste adventure with eastern inspired noodle soup - it’s incredibly delicious & so simple!

1 Sesame Crispbread

Half a red chilli, sliced (optional)

A handful of mangetout

900ml of vegetable stock

1 garlic clove, finely chopped

2 tbsp sweetcorn, canned or frozen

2 tsp soy sauce

50g rice or wheat noodles

Pour the stock into a pan and add the garlic. Bring to the boil, then reduce the heat and add the noodles, corn, mangetout, and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter chilli shreds if using. Serve with extra soy sauce for sprinkling and dunk the Crispbreads for an added crunch!