1. Finely chop 1 chicken breast and keep aside. Cut 1 medium piece of carrot, 2 – 3 black mushrooms, 1 medium piece of bamboo shot and 1 spring onion into thin long slices. Heat oil in a wok, add in half packet of boiled noodles and fry till crisp. Remove the fried noodles and keep aside.
2. Heat 2 tbsp oil in a pan; add in sliced chicken, ¼ bunch of chopped spinach leaves and all the sliced vegetables. Sauté for 2 – 3 minutes. Also add salt to taste, ¼ tsp black pepper, ½ tsp sesame oil, 2 tbsp soya sauce and 1 tbsp lemon juice. Fry for 2 – 3 minutes.
3. Now add 2 glass of chicken stock, cook till it comes to a boil. Then add fried noodles and serve.