20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage, shredded
300g pouch straight-to-wok thick noodles
4 spring onions, sliced
Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Add the chicken, if using, and ginger, and simmer for another 5 mins. 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 chilli and the spring onions.