Chicken noodle soup

Put chicken legs, onion, garlic, stock cube and peppercorns in a large saucepan. Cover with cold water. Set saucepan over medium heat and bring to boil. Reduce heat and simmer for 40 minutes. Carefully strain mixture into a jug, reserving chicken. Set aside.

Put a medium saucepan over medium heat, then add oil and butter. Add ginger, extra onion and extra garlic and cook for 2 minutes. Add celery and cook, stirring, for 5 minutes. Add reserved stock and pasta. Bring to a simmer and cook for 9 minutes. 

Shred meat from chicken legs, add to saucepan and simmer for 3 minutes. Add soy sauce, cornflour mixture and eggs. Simmer, stirring, for 2 minutes to thicken. 

Stir in sesame oil and serve topped with coriander. Soup keeps well for a couple of days in the fridge in an airtight container.