Pour the stock into a pan and add the garlic. Bring to the boil, then reduce the heat and add the noodles, corn, mangetout, and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter chilli shreds if using. Serve with extra soy sauce for sprinkling and dunk the Crispbreads for an added crunch!