Blitz spinach with a little of the water in a blender and add to the flour. Mix well adding more water (from the tap!) until you have a soft dough.
Split the dough into small balls, roughly the size of a golf ball. Roll each flat on a floured surface and cook in a frying pan greased with the 0cal spray. Cook for 2 mins each size. Will store in the fridge overnight, can possibly be frozen.
Chop onion and garlic and fry on a low heat until onion goes translucent. Add chilli, turmeric and cumin and stir for 2 minutes. Add chopped and pealed sweet potato and mix with the spices, onion and garlic.
Add red lentils and pour in the stock. You may need to add more boiling water if it gets too dry. Cook for 20mins until sweet potato chunks are soft.
Pre-heat the oven to 200C and chop onion and mushrooms. Add to oven proof dish with the vegan chicken and sprinkle with chilli powder, garlic powder and 1tbsp soy sauce. Cook for 20mins until onions are crispy and mushrooms are cooked.
Bring a medium pan of water to the boil, add the stock cube and 1 tbsp soy sauce and cook rice noodles in the stock as per packet instructions. Two minutes before noodles are cooked add in the beansprouts.
Serve beansprout and noodle soup in a shallow bowl and top with vegan chicken, mushroom and onion.