Step 1

Place chicken fillets into a steamer basket over a frying pan of simmering water. Cook for 8 minutes or until chicken is just cooked through. Allow to cool. Shred roughly.

Step 2

Place stock into a wok or large saucepan. Bring to the boil over high heat. Add rice, vegetables, curry powder, five spice and ginger to stock. Reduce heat to low. Simmer for 15 to 20 minutes or until rice is tender and vegetables are cooked to your liking.

Step 3

Cook noodles following packet directions. Drain.

Step 4

Add chicken and cooked noodles to rice mixture. Cook, stirring, for 3 to 4 minutes or until heated through. Ladle into bowls. Top with crunchy noodles.