1.Bring the water to the boil in a large saucepan; add chicken, return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. When cool enough to handle, slice chicken thinly.
2.Bring stock, sauce and ginger to the boil in same cleaned pan; add noodles, separating with a fork. Add chicken and remaining ingredients; reduce heat, simmer, uncovered, for 5 minutes or until soup is hot. Season to taste.
Recipe is not suitable to freeze.Note