Method:

In a saucepan on medium heat, pour in the chicken stock, ginger and garlic. Simmer the mixture and reduce until half. Add the green tea and egg noodles and simmer for until the noodles are cooked. Season to taste. In a pan, drizzle oil and sauté the broccoli until slightly charred, transfer to a bowl and set aside. In the same pan, cook the chicken until golden and season with salt and pepper. Once the chicken is cooked add the chilies and sauce, and sauté for a few more minutes until sticky. Dish the broth and noodles into a bowls, topped with the broccoli and chicken. Finish off with the fresh coriander and enjoy with a glass of Manhattan ice tea!