Chicken and Crispy Rice-Noodle Soup

Serves 2 1 tbsp peanut oil 500g rice noodles, cut into logs 2 cups reserved chicken, shredded 1 small white onion, thinly sliced 1 cups bean sprouts ? cup coriander leaves ? cup mint leaves ? cup Thai-basil leaves 2 cups hot leftover chicken stock 1 lemon, cut into wedges ¼ cup chilli sauce Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.