1. If using dried noodles, cook these first in boiling water for about 3 minutes then drain and run under cold water to revive them. Set these aside while we prepare the meal.

2. Pre-heat your oven to 200c(180c fan). Prepare the vegetables for the stock. Peel and slice the shallots into strips. Roughly chop the Spring onions into 2-3cm lengths. Peel and slice the ginger into fairly thin slices, do not worry too much though! Roughly chop the mushrooms into small chunks.

3. Place the chicken smooth side up onto a baking tray, drizzle with the oil and then sprinkle with the garlic and celery salt. Add a pinch of regular salt as well. Now put these in the oven for 25 minutes or until cooked through.

4. Add the stock to a deep pan with a lid on a medium-low heat. Add the Spring onions, Shallots and Ginger to the stock and stir. Then add the mushrooms, mix in and let it heat up to a gentle simmer again.

5. Add the chilli flakes lastly, mix in thoroughly. Now cover the stock with the lid and turn the heat down low. Let this cook until the chicken is ready.

6. Once the chicken is cooked, slice it into strips. Add your noodles to a deep bowl, then place the chicken strips on top. Finally spoon over the broth and serve!