Chicken Pho Noodle Soup

Place a 2-litre saucepan over a medium-low heat, add the oil, ginger and garlic, then fry for 1 minute.

Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour into the pan and bring to a simmer.

Break in the rice noodles and cook until tender, adding the fish sauce and mangetout for the final 2 minutes. Squeeze in the lime juice and remove from the heat.

Divide the chicken equally between 4 serving bowls. Ladle over the soup and serve straightaway.