Easy noodle soup

Ingredients

• 500ml low salt vegetable stock (from a cube is fine)
• small piece fresh root ginger, grated
• 1 garlic clove, grated
• 2 tsp soy sauce and 2 tsp sugar
• 85g leftover cooked chicken, shredded
• handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
• 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
• 2 spring onion, sliced, to serve
• juice 1 lime

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