Asian Chicken Noodle soup

150g dried thin egg noodles
6 cups chicken stock
2 cups water
2 star anise
1/2 cup soy sauce
1 cinnamon stick
3 slices ginger
2 chicken breast fillets
4 spring onions shredded

Place the noodles in boiling water and allow to stand for 5 mins, then drain and set aside
plce stock, water, anise, soy cinnamon and ginger into a saucepan and cover.  Simmer over medium heat for 5 mins.  Add the chicken fillets and cook for 5-7mins.  Remove and shred the chicken.  Return the chicken to the saucpan with the noodles and spring onions.  Cook for 3 mins or until noodles are heated through.