One-Pot Chicken Noodles

To make the stock, add 1 tablespoon of the oil to a large, lidded casserole pot over a medium-high heat. Add the shallot, smashed garlic cloves and ginger. Cook for 5 minutes until they are slightly golden. Add the chicken (breast down), water, carrots and whole peppercorns with a pinch of salt. Bring the water to the boil and reduce to a simmer, removing any scum that forms on the surface. After 25 minutes, carefully turn the chicken over and cover the pan with the lid. Simmer gently for a further 20 minutes or until the juices of the chicken run clear when piercing the meat.

Once cooked, remove the chicken and leave it to rest for 10 minutes before shredding. To shred, tear the chicken off the bone (you can use your hands) removing any skin or fat, then use a fork to shred the meat.

Sieve the remaining liquid, discarding the vegetables, and return to the heat. Add the miso paste, spinach and chicken and stir through. Cook for 5 minutes on a low-medium heat. Season to taste.

Meanwhile, make the topping. Add the oil to a medium frying pan over a medium-high heat. Add the garlic and chilli and cook for 2 minutes. Add the vegetables and cook for a further 5-10 minutes until cooked through.

Cook the noodles according to the packet instructions and drain. Divide the noodles between four deep bowls and top with the chicken soup, mixed veg, coriander and a squeeze of lime juice. Store any leftovers in the fridge for up to 3 days.