Cut the chicken into strips and fry in the sesame oil until sealed. Add 150ml of Kallo chicken stock and the fresh chillies to the cooked chicken and simmer on a low heat for 10 minutes.
While the chicken is simmering, finely chop the leeks, garlic and ginger.
Drain the stock from the chicken into a bowl and save for later. Fry the chicken with the sesame oil, fish sauce and soy sauce. Add the vegetables, leeks, ginger, garlic and fry for 3 minutes.
Re-introduce the stock and fry for another 3 minutes.
Add the rice noodles and stir for 1 minute, serve immediately.
