Bring the water to boil and add chicken stock powder. Dip glass noodles in for one minute and drain.
Next season the meat with Teriyaki Sauce and sauté in a hot pan with the sesame oil and chinese chilli paste.
Add sliced onion, chopped coriander leaf, garlic and stirfry.
Mix in cooked noodles and 3 tablespoons of the liquid chicken stock.
Finally adjust salt to taste and serve on a bed of lettuce garnished with crushed peanuts and sugar.