Step 1Plunge the noodles into a saucepan of boiling water and cook for 3-4 minutes until al dente. Drain, refresh under cold water and shake dry. Set aside.
Step 2Pour the stock into a large saucepan with the ginger, soy sauce, rice wine and oyster sauce and set over a medium heat. Bring slowly to the boil, then simmer for 5 minutes.
Step 3Stir in the chicken, pak choi and spring onions and simmer for 3-4 minutes until the chicken is cooked.
Step 4Divide the noodles between bowls, pour over the chicken soup and serve with some sliced chillies and fresh coriander, if using.
COOK'S TIP: If you're using fresh Hokkein noodles, cook for 2 minutes instead of 3-4. If you're using vacuum-packed, pre-cooked noodles rinse under boiling water only before use. For either you will need 500g.
Recipe courtesy of The Noodle Bowl by Louise Pickford, published by Ryland Peters & Small (£9.99) Photography by Ian Wallace © Ryland Peters & Small. Available here.