1 packet Soy Bean Fettuccini
2 tbsp grapeseed oil
1 clove garlic, crushed
3cm piece of ginger, peeled and grated
1 tbsp tom yum paste
1 tbsp chilli oil
1 litre chicken stock
2 skinless chicken breasts, sliced into short strips
4 kaffir lime leaves, torn
200g cherry tomatoes, halved
100g sugar snap peas
150g button mushroom, sliced
150g baby corn spears, sliced into strips

to garnish
bean shoots
coriander leaves, roughly shredded
lime wedges

1. Prepare the Slendier Soy Bean Fettuccini according to the directions on the packet. Drain and set aside until needed.
2. Place a large saucepan over medium high heat. Add the oil, garlic and ginger and fry for 30 seconds. Add the tom yum paste and chilli oil and fry until paste splits, about 1 minute.
3. Add chicken stock and stir to deglaze the pan. Add chicken strips and lime leaves, reduce heat and simmer until chicken is cooked through, about 5 minutes.
4. Add vegetables and simmer until just tender, about 3 – 4 minutes.
5. To serve, divide the fettuccini between 4 serving bowls. Spoon over the soup, chicken and vegetables. Garnish with bean shoots and coriander leaves. Serve with wedges of lime.