Noodles:
Bring to boil about 2 litres of vegetable, chicken or beef broth or salted water.
Drop noodles into boiling broth.
Reduce heat to a slow boil and cook for 20 minutes or until desired doneness.
Stir occasionally to keep noodles from sticking to the bottom and each other.
Soup:
Take a deep bottom saucepan and add the olive oil. Add in the red onion, green chillies, ginger and garlic. Allow that to fry until the aromas are released for about 1-2 minutes.Next add in the carrots and green beans and sauté on high heat for 5 minutes stirring continuously. Add the sliced cabbage if using. Continue to stir on a medium flame for 4-5 minutes. Drop in the chicken and add the salt, black pepper, chili powder, turmeric, jeera(cumin) powder and salt. Sauté on a high flame.
Now add the soy sauce, lemon juice and chopped coriander. Mix it well while keeping the flame high. Sauté this for roughly 2-3 minutes. Do not cook the chicken at this stage as the chicken must cook when boiled so that the broth gets all the flavour.
Add in 2 cups of water or desired stock of choice to the pot and mix well. Cover this and let it boil on a high flame for 10 mins.
Mix in the honey.
Check the taste to see if you need more lemon juice or salt.
Place noodles into bowls and add the chicken soup over it.
Garnish the dish with chili crisp oil, sliced ginger, red chilli flakes, green chillies, and/or spring onion greens.
Use whatever garnish you have, as any is optional.
