Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.

Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.