Chop half the noodles into 2–3cm bits with scissors and pop them in a bowl (save the other half for later).

Add the chicken mince, garlic, ginger, oyster sauce, breadcrumbs, and spring onions. Get in there with your hands and mix it all up until combined. Roll into meatballs and chill while you make the soup.

In a big pot, add a splash of oil and fry the garlic, ginger, and spring onions for 1 min. Stir in the veggies and pour in the stock.

Once it’s boiling, drop in your meatballs and simmer for 15 mins.

To serve, divide the rest of your noodles between bowls, then top with the hot soup, veg and juicy meatballs.