In a large saucepan bring the stock to the boil. Add the chicken breasts and simmer gently until they are tender and cooked through, about 10 minutes.

Meanwhile, make the dressing. In a small pan boil the water, sugar and vanilla pod together for about 5 minutes until the liquid is slightly syrupy. Remove the pan from the heat and carefully take out the vanilla pod. (This can be rinsed, dried and used in another recipe - they are far too expensive to waste!).

Whisk in the mustard, white wine vinegar and egg yolks, followed by the olive oil, half the chilli and the chives. Cover the pan and keep it warm.

Put the noodles in a mixing bowl, pour boiling water over them and leave for 2-3 minutes. This is all the cooking they need.

Heat the olive oil in the frying pan and saute the mango, chilli and mangetout. Drain the noodles and add them to the mangetout mixture.

Arrange the noodles on a serving dish and lay the poached chicken on top. Drizzle over the tangy chilli and chive dressing.