Pour some water in a pot to boil. When it has boiled, add the noodles and simmer. When the noodles have softened stir them with a fork for 5 minutes. Drain the water out of the pan and put the noodles into a large bowl.
Pour 700ml of water in a pot to boil. Slice the ginger into thin matchsticks. When the water has boiled, place the chicken stock cube in the pot and add the ginger. Leave until the stock cube has dissolved.
Cut the carrot in half and slice thinly. Add to the pot and bring to the boil. Simmer for 5 minutes. Meanwhile, slice the Chinese cabbage and spring onion.
Add the Chinese cabbage and simmer for 3 minutes. Then place the spring onion in the pot. Pour in the soy sauce and sesame oil. Bring back to the boil then turn the hotplate off. Pour the vegetable soup into the dish over the noodles. Serve in two bowls.