Ingredients

· 1 tablespoon honey

· 3 tablespoons dark soy

· 2-3 red chillies, sliced

· 1 l chicken stock

· 80 g roast chicken

· 20 g pickled pink ginger, finely sliced

· ½ Chinese cabbage, shredded

· 300 g straight-to-wok noodles

· 4 spring onions, sliced

Method

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, then add half the chillies and the chicken stock and simmer for five minutes. Add the roasted chicken, if using, and ginger, and simmer for another five minutes. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining red chillies and the spring onions.