Chicken Noodle Soup with Spiced Corn

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Pat chicken dry, season, and toss with ginger, garlic, first measure of soup spice mix and a drizzle of oil. Set aside.
2. Dice courgette 1cm and thinly slice bok choy. Set aside. Thinly slice spring onion and set aside keeping green part separate for garnish. Heat a drizzle of oil in a large pot or deep fry-pan on medium-high heat and cook chicken for about 3 minutes each side, until golden.
3. Add stock, fish sauce and soy sauce to pot/pan and simmer on low for about 10 minutes. Remove chicken from soup and set aside to rest. Add courgette and bok choy to soup and simmer a further 3 minutes, until just tender.
4. While chicken cooks, toss corn, white part of spring onion, sesame oil and second measure of soup spice mix on prepared tray. Roast for about 10 minutes, until golden. Add noodles to pot of boiling water and cook for about 5 minutes, until just tender, stirring to separate strands.
5. Drain noodles and return to pot with a drizzle of oil to prevent sticking. Roughly pull chicken apart with two forks and return to soup along with any resting juices and baby spinach, and cook, stirring for 1-2 minutes until warmed through and spinach is wilted.
6. To serve, divide noodles between bowls and top with chicken soup and spiced corn. Sprinkle over green part of spring onion. Season to taste with fish sauce.