Bring the pot of water to the boil. Add the stock cubes and allow to simmer.

Peel and slice the carrots and spring onions

In a separate pan stir fry the chicken until cooked. Season with salt and pepper or other spices if you wish. I chose to add a little chilli powder, ground cumin and ground coriander.

Add thickening granules or some cornflower to thicken stock according to personal taste

Add the carrots, spring onions, and sweetcorn to the stock and leave to cook carrots

Add the chicken and noodles to the stock and a dash of soy sauce. Season according

Garnish with some fresh coriander (optional)

Serve with a dash of Franks Red Hot sauce.