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Heat oil in a large saucepan over medium-high heat. Add ginger and garlic and stir for about 15 seconds. Add chicken stock and bring to the boil.
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Reduce heat to medium-low and add chicken thighs to the stock. Cook for 5-7 minutes until cooked through. Remove chicken and slice.
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Add, soy sauce, sesame oil and brown sugar to the stock. Increase heat and bring to the boil.
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Add green vegetables and heat until wilted, about 1 minute.
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Add the noodles to the saucepan and loosen with a fork. Simmer for about 2 minutes until they soften slightly.
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Return the chicken to the soup to heat through
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Serve the noodles in bowls, sprinkled with spring onion, cilantro or parsley if you like.