½ teaspoon dried chilli flakes    
¼ teaspoon Chinese five-spice powder    
½ teaspoon caster sugar     
600g chicken breast thinly sliced    
2 litres chicken stock     
3 cm piece thinly sliced ginger    
270g dried organic soba noodles (available from Health Food Shops, Coles or Woolies) cooked & drained
1 bunch pak choy chopped
Corn cut from 1 cob
2/3 cup frozen peas
1 cup thinly slice mushrooms
Soy sauce
Salt, pepper
¼ cup fresh coriander leaves
¼ cup fresh chopped shallots

Mix chilli flakes, five-spice and sugar with some salt and pepper and lightly coat chicken.  Stand for 10 minutes to allow the flavours to infuse.

Heat olive oil in a frypan over medium heat and cook chicken until lightly browned and cooked through.  Put to one side.

Bring stock and ginger to a simmer over medium heat.  Add corn and mushrooms.  Simmer for a few minutes.  Add peas and simmer a few more minutes then add the pak choy.  Simmer for one minute.  Taste the stock and add soy sauce to taste (approximately 2 tablespoons).

Divide noodles among bowls.  Ladle over the hot stock with vegetables.  Place chicken slices on top.  Scatter shallots and coriander leaves over the top.  Serve with additional soy sauce if needed.  Serves 4.

Tip:  Allow stock to sit for a while to allow flavour of the ginger, corn and mushrooms to infuse.  Then add peas and pak choy before serving. Bean sprouts or snowpeas are also nice in this dish.