De-seed the green chilis, chop spring onion, peel and grate the ginger.

Mix the chilis, spring onions and grated ginger in a bowl, add 2 tbsp sesame oil and season with salt. Keep it aside.

Pan fry the chicken thigh until golden crispy.

In a pot, boil the noodle in enough water until it is well cooked. Strain it and little oil and mix it well.

In a pot, warm the chicken stock and add the sliced pak choy.

In a bowl, add the cooked noodles, add the chicken stock, add the chilis and sliced of chicken.

Enjoy the noodle soup.