Boil approximately 2 large mugs full of water in the kettle
Place the Blue Dragon wheat noodle nests in a saucepan and pour the boiling water onto it, bring to a boil on a medium flame
Drizzle some olive oil and sprinkle some salt while the noodles are boiling.
Cook until a little more than al dente'
Strain and wash under cold water and set aside, use the same saucepan to start boiling the rice for the egg fried rice. This allows you to save time.
While the noodles are cooking, fire up the wok
When it begins to smoke, lower the heat, and add the sesame oil
Sauté the chopped garlic, ginger, and chillies - the holy trinity of Chinese cooking along with the lemongrass just until the fragrance is released.
Now add the Cavolo Nero and pak choi and stir for a few seconds allowing the fragrant spices to the greens and the oil to coat them
Then add the stock and the chicken strips and carrot. Add some water to allow a proper broth to form for all the ingredients.
Add salt to taste
Cover and the wok and cook on medium-high until the chicken is cooked through
Remove the soup into another saucepan and wipe down the wop using kitchen roll
Set wok aside to cool
When ready to serve, refresh the noodles by pouring some boiled water onto them
Add noodles into each bowl and ladle the steaming hot soup onto the noodles
Garnish with sprigs of fresh coriander and serve immediately