- Make the vegetable stock up then cook the chicken in the stock, then take out and shred.
- Boil a pan of water then blanch the noodles and refresh then drizzle 100ml of soy sauce on the noodle and mix together.
- Then add the garlic, ginger and chillies to the pan and mix well.
- Finely slice the vegetables and the coriander and place in the pots.
- Then beat the two eggs.
- Place the quorn back into the stock pot along with the beaten egg and whisk in. Then ladel over the vegetables.
- Serve.
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