Spicy Peanut Chicken Noodle Soup

Finely grate ginger and garlic. Cut cucumber into long, thin matchsticks and thinly slice bok choy.

Place stock cubes, ginger, garlic, chicken and 1 litre (4 cups) water in a saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 10–12 minutes or until chicken is cooked through.

Remove chicken from broth, keeping the broth in the saucepan, and allow to cool slightly. Using two forks or your fingers, shred chicken. Set aside until required.

Return broth to high heat and bring to the boil. Add noodles and cook for 2 minutes or until cooked through. Stir through bok choy.

Add black vinegar, peanut butter, soy sauce and most of the chilli flakes and stir well to combine.

Divide noodles and broth between bowls. Top with chicken and cucumber. Scatter with remaining chilli flakes to serve.