Here's how:
1. Heat the oil in a large frying pan. Add the chicken fillets and cook over medium heat for 15 minutes, or until golden, turning once. Remove from the pan and leave to cool. Shred finely.
2. Put the chicken stock in a large saucepan, bring to the boil, then reduce the heat. Add the chicken, spring onions and noodles and simmer for 5-10 minutes, or until the noodles are just tender. Season to taste with salt and black pepper and stir in the parsley. Divide among 4 warm bowls and serve immediately.

Source: The Complete Quick Short Recipe Collection (Murdoch Books)