Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles ... Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls ...
Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C ...