If you've overdone it there's nothing better than a fresh, zingy bowl of noodles.

Serves: 1
Cooking time: 25 mins

350ml chicken or vegetable stock (made with 1/2 a cube or 1 tbsp bouillon powder)
1 clove of garlic, peeled and finely sliced
1 small chunk of ginger, peeled and grated
1 small chilli, deseeded and sliced
A small handful of fresh coriander, chopped
50g rice noodles
2-3 spring onions, trimmed and finely shredded
50-75g chicken or 2-3 finely sliced mushrooms
Juice of 1/2 a lime or a good squeeze of lemon
Soy sauce to taste

Put the stock in a saucepan and add the garlic, ginger, chilli and coriander stalks. Bring to the boil, then leave over a very low heat for 15-20 minutes. Cook the rice noodles following the instructions on the pack and refresh with cold water. Add the spring onions and chicken or mushrooms to the stock, bring back to the boil and simmer for 2 minutes (or 4 if you're using uncooked chicken). Season to taste with the lime or lemon juice and soy sauce. Put the cooked noodles in a deep bowl and pour over the stock and other ingredients. Sprinkle the coriander leaves on top.