Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes or until carrot softens. Add the chicken and cook, stirring, for 5 minutes or until chicken is brown all over.

Step 2

Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender.

Step 3

Meanwhile: fold rice noodle sheets in half lengthways. Use a 3.5cm-diameter star-shaped pastry cutter to cut star shapes from the rice noodle sheets.

Step 4

Add star noodles and half the shallot to the soup. Simmer, stirring occasionally, for 5 minutes or until rice noodles separate and are heated through. Ladle soup among bowls. Top with remaining shallot and serve immediately.