Sauté the Aromatics: Heat the sesame or vegetable oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent.

Bloom the Ginger and Garlic: Add the minced garlic and grated ginger to the pot. Stir continuously for 1 minute until they become highly fragrant. I find that this step is crucial; you're toasting the aromatics, not browning them, which releases their flavour beautifully.

Create the Broth: Pour in the chicken stock and the soy sauce. Bring the liquid to a gentle simmer, then season with a pinch of salt and a few grinds of black pepper.

Poach the Chicken: Carefully place the whole chicken breasts into the simmering broth. Ensure they are fully submerged. Reduce the heat to low, cover the pot, and let the chicken poach gently for 15-20 minutes, or until cooked through and no longer pink inside.

Shred the Chicken and Cook Noodles: Once cooked, remove the chicken breasts from the pot and place them on a cutting board. While the chicken cools slightly, bring a separate pot of water to the boil and cook your egg noodles according to the packet instructions. This prevents the soup from becoming starchy. Using two forks, shred the chicken into bite-sized pieces.

Combine and Simmer: Return the shredded chicken to the broth. Add the julienned carrots and the rice vinegar. Let it simmer gently for another 3-4 minutes, just until the carrots are tender-crisp. Taste the broth now and adjust the seasoning if needed—it might need a little more soy sauce or salt.

Serve: Drain the cooked noodles and divide them among four warm bowls. Ladle the hot chicken and broth mixture over the noodles. Garnish generously with the sliced spring onions, fresh coriander, and a few slices of red chilli if you like a bit of heat. Serve immediately.