Step 1

In a large pot heat the sesame oil over medium heat. Add the onion, garlic, and ginger and saute until translucent, about 5 minutes.

Step 2

Stir in the carrots and zucchini and continue to cook for 3 minutes.

Step 3

Stir in the chicken broth. Bring the soup to a boil and stir in the chicken, red pepper flakes, salt and pepper. Simmer the soup for 15 minutes.

Step 4

Stir in the egg noodles and continue to simmer until the noodles are al dente.

Step 5

Remove from heat and garnish with cilantro with lime wedges on the side.

Step 6

Let cool completely and freeze the remaining soup.