Consider this your green light for slurping noisily at the dinner table. In this south-east Asian reimagining of the classic chicken noodle soup, a rich and peanutty broth clings to noodles for silky strands doused in fiery flavour. It's satay meets soup and there's no turning back.
Place 1 litre (4 cups) water and stock cube in a medium saucepan over high heat and bring to the boil. Meanwhile, finely grate ginger and garlic. Cut cucumber into long, thin matchsticks and thinly slice bok choy.
Place ginger, garlic and chicken into saucepan of stock. Reduce heat to medium and simmer for 10–12 minutes or until chicken is cooked through.
Remove chicken from broth with tongs and set aside to cool slightly. Using two forks, or clean hands, shred chicken. Set aside until required. Return broth to high heat and bring to the boil.
Add noodles to broth and cook for 2 minutes or until cooked through. Stir through bok choy.
Add rice wine 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.