Shred the chicken...if using a boiled chicken keep 2 cups of the chicken stock
Shred the cabbage...slice the onion thinly...slice the carrots diagonally..slice the beans diagonal.
Put all the ingrediants in either a electric frypan or in a wok...sprinkle the chicken noodle soup over the top...put the lid on to cook...after 10 minutes turn everything so the noodles cook in the stock....once cooked depending on how you like your vegies serve on a bed of rice. Add soy sauce once served to taste.
I have also added dried noodles into the dish while cooking. If just served on rice it is very low calorie but very tasty.