Hot and spicy chicken noodle soup

Instructions

1 Cook noodles according to the packet instructions. Set aside and keep warm.

2 Place the stock, 3 cups water and lemongrass in a large saucepan over medium heat and bring to the boil. Reduce heat and simmer to keep warm, allowing lemongrass to infuse.

3 Meanwhile combine chicken, onion, garlic and chilli flakes in a bowl; set aside to marinate for a few minutes.

4 Heat peanut oil in a large non-stick frying pan over medium-high. Add marinated chicken to pan. When chicken is browned on one side, add the coleslaw mix and cook, stirring, for a further 2—3 minutes.

5 Divide the egg noodles among 4 serving bowls. Top noodles with stir-fried chicken and coleslaw.

6 Bring the stock back to the boil and stir to create a whirlpool; pour the whisked egg into the stock and stir with a fork so it cooks in long strands. Discard lemongrass. Pour egg and stock over noodles, and serve. Top with fresh coriander leaves, if desired.