Vietnamese Chicken Noodles

Tasty Vietnamese chicken noodles will be a great meal for losing weight.

• 500g skinned and boned chicken, diced
• 4 cups chicken stock
• 3 tablespoons Thai fish sauce
• 3 teaspoons grated fresh ginger
• 375g dried rice noodles
• 50g bean sprouts
• 60g onions, finely sliced
• 2 tablespoons each chopped fresh basil leaves, coriander and mint
• 2-4 fresh hot chillis seeded and finely sliced
• 2 spring onions, finely sliced

1. Place the chiken, stock, fish sauce and grated ginger in a large saucepan and bring to the boil, then cover and simmer for 10-15 minutes until the chicken is cooked through.
2. Meanwhile, put a kettle of water on to boil, and soak the noodles in boiling water according to the instructions on the packet.
3. Drain the noodles and divide between four serving bowls. Spoon the chicken, bean sprouts and onions over the top, then sprinkle with the basil, coriander and mint. Drench the mixture with the chicken broth, then scatter the chillies and spring onions over the top.
4. Serve immediately with one lime wedge in each bowl.