1. Remove cores from bok choy, cut crossways into four, then wash thoroughly and drain.

2. Place noodles in a colander and rinse well under hot running water, then drain. 

3. Bring stock to the boil in a large heavy-based pot. Add soy sauce, ginger and sugar and stir to combine.

4. Reduce heat, add drained noodles, and simmer gently for 30 seconds. Add bok choy and chicken and simmer for a further two minutes or until chicken is cooked through. Stir in sesame oil, then remove pot from stove.

5. Ladle soup into large bowls. Place spring onion and chilli in a separate bowl and serve alongside the soup.

Kylie Kwong's rich Chinese stock recipe.