Chicken Noodles with Pickled Onions

After you've roasted a chicken, don't throw those bones away. Put them to use by popping them in a heavy sauce pan, covering with water and boil, low and slow for a few hours to make a wonderful home made stock. This can then be frozen or stored in the fridge for use as a base for soups, stews and maybe this...

Ingredients:
Chicken stock - at least a pint
Rice stick noodles
1 red onion, finely sliced
4 Spring onions, sliced
Juice of 1 Lime
Soy Sauce
Coriander leaves
Toasted Sesame seeds
Left over cooked chicken meat if you have it
Salt & Pepper

Method
Bring the chicken stock to the boil in a sauce pan. Add in the chicken if using and the rice sticks, cover and remove from the heat to allow the noodles to absorb the liquid.
In the meantime quick-pickle the onions, by putting them in a bowl and covering in lime juice, add a little salt and leave to stand for at least 5 mins, longer if possible.
Once the noodles are soft, season with a tablespoon or two of Soy Sauce and stir through the Coriander leaves.
Serve on warmed plates, topped with the pickled onions, sesame seeds & freshly ground black pepper (or chili if ya fancy).