In a large mixing bowl, combine all the ingredients needed to make the chicken meatballs. Rub your hands with some oil and divide and roll the mixture into 20 meatballs. Heat the oil in a heavy-based frying pan over medium to high heat and fry the meatballs until nicely browned on all sides and just cooked inside. Set aside.

In a large pot, combine the boiling water, chicken STOCK concentrate, lemongrass and ginger. Bring to a boil and reduce to a simmer. Check the seasoning and add more chicken STOCK concentrate if needed.

Bring 2 litres of water to a boil in a separate pot and quickly blanch the pak choi halves for just 30 seconds. Remove with a slotted spoon and refresh under cold water. Set aside. In the same pot of water, cook your egg noodles as per the instructions on the packet. Drain in a colander and divide between four heated bowls.

Place the meatballs into the broth to heat through and add the pak choi, spring onions and chilli. Spoon over the noodles and serve with sprouts, herbs and a fresh squeeze of lime.

Tips: To bash a stick of lemongrass, place on a wooden board and gently hit the root side with a rolling pin to bruise and release the flavour. Remove from the broth before serving. You can also add sliced shiitake mushrooms to the broth along with the ginger and lemongrass.