By Fraser Reid
Use any kind of spring cabbage that’s not very tightly packed for this one.
Heat the oil in a pot over a medium-low heat, and fry the carrot, ginger, garlic and chilli for 5–10 minutes until soft.
Stir in the cabbage, and then pour in 1.6 litres of boiling water. Crumble in the stock cubes, add the noodles and then bring it to the boil and simmer for 5 minutes or u