About 150g pork or chicken, chopped up small
1/2 onion, finely chopped
1 tin of creamed sweetcorn
Light soy sauce
Vermicelli or fine rice noodles
Gently fry the onion to soften but do not brown it.
Add the chopped meat and cook through.
Pour in the tin of sweetcorn and the stock and simmer for a few minutes.
Season with a little soy sauce and 5 spice, taste and add more if necessary.
Break the noodles into pieces as you add them to the soup, then simmer for a few more minutes until they are soft.
Sometimes I use spring onions instead, or dark soy instead of light, a little cornflour if it is too runny etc. It's also great without the noodles if they are not your thing. All in all, a very adaptable recipe!
Here is Emma enjoying hers today: