add chicken to stock cook on medium heat for 20 mins. remove chicken from stock and discard skin and bones. pour stock through sieve return to pan on medium heat. place noodles in a large bowl and cover with boiling water until soft. add grated carrot, corn, shallots reserve some for garnish. add shredded chicken to bowl and ladle stock over ingredients. top with chilli and reserved shallots and sesame seeds. serve with soy sauce