Cook egg noodles according to packet instructions. Drain and rinse under cold running water. Set aside and allow to drain well again.

Marinade the chicken in the soy sauce, ginger, garlic and five spice. Set aside.

In a large saucepan bring the stock to boiling point on high heat then add the lemon grass stalk, chicken along with the marinade and spring onions. Cook for another 5-6 minutes. Then add the broccoli and peppers, bring to a boiling point again, reduce the heat and cook for another 5-6 minutes.

Add the egg noodles to the saucepan. The noodles just need to be heated through.

Serve immediately. I sprinkled mine with some chilli flakes to add a bit of a kick.