Slice 2 pieces of ginger (reserve the rest) and place in a saucepan with chicken and 2 tbsp soy sauce. Cover with cold water. Bring to the boil. Reduce heat and simmer for 5 minutes. Take off heat and leave to stand for 10 minutes.
2. Cook the noodles
Bring a saucepan of water to boil. Add noodles to boiling water and cook for 2-3 minutes until tender. Drain and rinse under cold water.
3. Prepare the dressing
Peel and grate remaining ginger. Combine with 2 tbsp sesame oil, 1 tbsp vinegar and 2 tbsp soy sauce. Set aside.
4. Cook the vegetables
Heat a frypan over medium-high heat with 1 tbsp sesame oil. Slice spring onions, cut broccoli into florets and slice beans. Add to pan as you go. Cover and cook for 5 minutes until tender.
5. Toss the noodles
Add noodles and dressing to pan. Shred cooked chicken, and toss all together until coated. Take off heat. Julienne or grate carrot (for topping).
6. Finish and plate
Divide noodles among bowls. Top with carrot and fried shallots.
If you prefer to not poach the chicken you can dice it instead and cook in the frypan.
Chicken breast fillets, 600g
Bean thread noodles, 1 packet (250g)
Spring onions, 1/3 bunch *
Green beans, 1/2 bag (125g) *
Fried shallots, 1 packet (40g)
From your pantry
Sesame oil, rice wine (or apple cider) vinegar, soy sauce (or tamari)