Step 1

Prepare the noodles following packet directions or until tender. Drain.

Step 2

Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.

Step 3

Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.

Step 4

Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.