I was inspired to make this simple but healthy Asian Chicken Noodle Soup by my having just made some Chicken & Celery Stock.
This stock formed the base of the soup. For flavouring I added fish sauce/salt (no salt in the stock), pepper and Chines Cooking Wine (if you don't have that some sherry would be just fine).
When the soup is simmering add your egg noodles – they'll need around 5 to 6 minutes to cook (more or less depending on their thickness). 4 minutes before the end add your washed baby silverbeet. Because it is baby silverbeet you don't need to de-stalk it.
Simple but satisfying.