Prepare pasta as per packet instructions. Rinse under cold water and set aside

While pasta is cooking, heat oil in a frying pan and add eggs to pan one at a time to fry for 2 minutes on each side on medium heat. Remove eggs from pan and set aside.

Combine reduced salt stock, oyster sauce and sesame oil into the saucepan. Add mixed frozen vegetables to the saucepan and bring to a gentle simmer for 3-4 minutes on medium-high heat.

Return pasta to the saucepan to cook for a further 1-2 minutes. Remove from heat. Add shredded cooked chicken and fried eggs.

Divide macaroni soup into two soup bowls, and top with a fried egg each to serve.