- 1. Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder.
- 2. Add your chosen noodles and cook for 3-4 minutes giving them a gentle stir to loosen them up every now and then.
- 3. Tip in the stir-fry vegetables and mushrooms. Cook for a couple of minutes then add the cooked chicken and simmer for a further 1-2 minutes.
- 4. Season the soup to taste and ladle into warmed bowls. Sprinkle with sesame seeds. Serve with the chilli sauce.