Make up the stock with 750ml (1¼ pt) water and bring to the boil in a pan. Meanwhile, heat the oil in a large wok, add the chicken and stir-fry for 2-3 minutes.
Add the pack of stir-fry veg to the wok. Stir-fry the veg for 1 minute, then add the noodles and cook for another minute or two until the chicken is cooked through until no pink is showing.
Transfer the chicken, veg and noodles to the pan with the stock and stir in the soy and chilli sauce. Season to taste and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.