Cook chicken in 4 cups of water with salt until well cooked
Remove the fat from the cooked chicken
Add diced carrot and spring onion white to the broth
Add pepper to taste
Add noodles and cook until tender
Mix soy sauce, chilli sauce, and vinegar together
Mix corn flour with ½ cup water to make a slurry
Add the sauce mixture to the soup
Add the corn flour slurry to thicken the soup
Beat the egg and slowly pour into the hot soup while stirring
Garnish with fresh spring onion
Serve hot and enjoy
