Heat a griddle or large frying pan over a medium heat and cook the chicken breasts for 5-7 mins until golden. Turn over and cook for another 4-5 mins until cooked through. Thinly slice and set aside. Cook the stir-fry veg in the pan for 2 mins until softened slightly.

Meanwhile, cook the noodles in a pan of boiling water following pack instructions, adding the egg to the pan for 5-6 mins (depending on how runny you like the yolk). Drain and set aside. Peel the egg, cut in half and set aside.

Warm the broth in a saucepan over a medium heat until piping hot, being careful not to let it boil.

Divide the noodles between two deep bowls, then top with the stir-fry veg, sliced chicken, egg halves and broth. Scatter over the chives and chilli flakes to serve.