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In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!