Asian Chicken and Noodle Bowl

Soak the noodles in lukewarm water. Wash the prawns and drain well. Lightly toast the peanuts in a dry frying pan, then set aside and leave to cool. Peel and finely dice the onion. Peel and finely chop the garlic. Heat 1 tbsp oil and sweat the onion, garlic and ginger until soft. Wash the coriander, shake dry and pick the leaves from the stalks. Tear the chicken breast into small pieces and add to the pan. Add the stock and bring to the boil. Add the noodles and cook in the broth. Add the prawns and cook gently until done. At the same time, whisk the eggs in a bowl. Heat the remaining oil in a non-stick frying pan and add the eggs. Cook over a low heat until the eggs are set, then turn over and cook until done. Then cut into strips and add to the soup. Add fish sauce and soy sauce to taste. Add the coriander and peanuts and check the seasoning. Ladle into bowls and serve.