• Mix chicken stock with all the ingredients listed below in the ‘sauce’ part of ingredients. Set aside.

• Chop all the veges and set aside together in a bowl, ready to add to wok or frying pan.

• Play rice noodles in a large bowl and cover with boiling water. Give them a jiggle every few minutes with a chopstick or fork to loosen & make sure they are completely submerged. Add a pinch of salt and check after 6 minutes. We like them slightly al dente. But anywhere from 6 - 10 mins to cook through. We drain them after 6 mins and set aside.

• Heat wok or frying pan over high heat.

• Add sesame oil and then add chicken. Resist the urge to move it about. Let it sit for 2 mins and go a nice golden brown on one side. Then mix around until mostly cooked through.

• Add veges & mix well for about 2 mins.

• Now add the noodles, followed by the sauce mixture.

• Mix thoroughly until all the noodles are coated.

• Turn off the heat.

• Divide into 2 bowls and scatter coriander on top.

* YUMBO! You’ll wanna ice cold beer to go with!