Chicken Noodle Soup with Chilli Oil

How to make it

1. Heat the sesame oil in a large saucepan over medium heat. Add the onion, carrot and celery, then cook for 6–8 minutes until starting to soften.
2. Add the crushed garlic and ginger, then cook for 1 minute until fragrant. Pour in the chicken stock, soy sauce and rice vinegar. Bring to a simmer.
3. Add the chicken and gently cook for 10-15 minutes, until the chicken is cooked through.
4. Remove the chicken from the soup, allow it to rest for a few minutes and then shred it with two forks. Return the shredded chicken to the saucepan.
5. Add the noodles and cook 1-2 minutes less than packet instructions as they will continue to cook in the next step. Stir through the cabbage and cook for 1–2 minutes until wilted. Stir in most of the chilli oil.
6. Ladle into bowls and top with spring onions and an extra spoonful of chilli oil.