Prepare the noodles and place 40g of prepared noodles in a soup bowl. Set aside.
Put the light chicken stock, light soy sauce, sea salt, MSG and white pepper in a saucepan, bring to the boil then reduce to a simmer.
Add the sliced chicken to the soup and simmer for about 3 minutes until the chicken is cooked through. Pour the chicken soup over the prepared noodles in the bowl. Garnish with the sliced spring onion, drizzle with sesame oil (if using) and serve.
I like Ottogi Korean sesame oil in chow mein and noodle soup dishes.
This recipe uses 40g (soaked and drained weight) of thin lucky boat noodles. This is about 1/5th of an average nest of dry noodles and you'll have to soak an entire block. Leftover soaked and drained noodles can be stored in a sealed container in the fridge for 2 days for use in future chow mein or noodle soup dishes.