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PEEL and coarsely chop the onion and garlic cloves. PEEL and finely chop the ginger root. REMOVE any excess fat or muscles from the chicken fillets and cut them in halves.
CHOP the green onions into rings and set them aside.
HEAT oil in a large pan and sauté the onion, garlic and ginger for a few minutes. As soon as they start to soften you can ADD the tomato paste. Turn down the heat and ADD 2 tablespoons of flour, let it cook shortly and pour in about 100 ml vinegar.
Also POUR in chicken stock along with canned tomatoes and chicken fillets. Turn a lid on the pan and bring to a boil. When the soup has start to boil you need to turn down the heat so the chicken can slowly cook.
That will take about 10 minutes, depending on the size of the chicken. TRANSFER the chicken to a cutting board and use an immersion blender to create a smooth soup.
ADD soy sauce, apple sauce, sambal, pepper and salt. Bring water to a boil using a water kettle or pan. Meanwhile use 2 forks to create 'pulled chicken'.
ADD noodles into a boil and pour the boiling water on top, COVER with cling film and let it steam for a few minutes before you drain the noodles.
DIVIDE soup over bowls or deep plates and FINISH with noodles, green onions, bean sprouts and chicken. Enjoy!