Method:

1. Cook noodles for 3 minutes in a pot of boiling water. Drain and divide between 4 soup bowls.
2. In a wide base pot add the sesame oil and chicken. Sauté for 3 minutes. Add grated ginger and sauté for a further minute.
3. Add chicken stock, soy sauce and rice vinegar. Bring to boil and then simmer for 3 minutes.
4. In the meantime divide the cabbage and carrot amongst the soup bowls.
5. Turn off heat and using a ladle serve the soup into the bowls. Garnish with green onion and chilli. Enjoy!