out vegetable and meat mixture. Set aside. In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper. When liquid is boiling gently, add the egg noodles. Stir carefully until liquid has been absorbed and noodles are softer. Gently stir in half of the vegetable mixture taking care not to mash the noodles. When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture. Serve with slices of lemon on the side. Serves 6 to 8.