1. Prepare Hakubaku Organic Somen as per pack instructions, drain, rinse and set aside.
2. Place chicken stock and soy sauce in a large saucepan and bring to a simmer.
3. Add chicken to the chicken stock, reducing the heat and gently poach for 8 - 10 minutes until just cooked.
4. Remove chicken from the stock and place on a cutting board. Cool slightly and gently shred the chicken.
5. Add chicken back into the stock, simmering gently for a minute. Add in the Somen, cabbage and snow peas, simmering for 30 seconds until the noodles are heated through.
6. Use tongs to divide the noodles and vegetables into bowls, topping with the chicken. Ladle the hot stock over the noodles and garnish with spring onions.
