Marinate the chicken thighs with all the ingredients written under 'chicken marination' for 10 minutes.
Meanwhile prep the veggies.
In a stock pot, pour the chicken stock and add in ginger slices, chopped garlic and sliced red chilli (of your preference). Bring this to a boil.
Now add in button mushroom and carrot shavings. Let them cook for 3 minutes.
Season the stock with soy sauce, rice vinegar and salt (check if its needed - as I had already added salt in stock I did not additional salt). Let the soup simmer for 3-4 minutes, switch off the flame and cover the stock pot.
Preheat the oven at 180C fan.
Take a grill pan, add oil and brown the chicken on high flame for 2-3 minutes on each side and then transfer the pan into the oven and let the chicken cook properly on the insides too for 7-8 minutes. Transfer the chicken thighs into a plate.
Meanwhile, cook the egg noodles, drain, rinse and set aside.
In the same grill pan, grill the halves of pak choy for 2-3 minutes.
Assemble the dish and enjoy!