Shan Noodles

Method

Heat oil in a wok and fry minced garlic and ginger until fragrant. Add diced chicken and stir-fry until cooked through, then add fish sauce, soy sauce and dried chillies, stirring well. Pour in chicken stock and bring to a simmer. Meanwhile, cook rice noodles according to packet instructions, drain and divide between two bowls. Ladle the hot chicken broth and chicken pieces over the noodles, then top with spring onions, fresh coriander leaves and crispy fried shallots. Drizzle with sesame oil and season with salt and pepper to taste before serving immediately.