Method:

1. Combine stock, wine and ginger in a medium saucepan and bring to a simmer over medium heat.
2. Add chicken, reduce heat to low and simmer 8-10 minutes until chicken is just cooked through.
3. Remove from stock and set aside to cool slightly. Meanwhile, add noodles to stock and simmer for 2-3 minutes; drain and reserve noodles.
4. Shred chicken and toss in a large bowl with cabbage, carrot, dressing and noodles.
5. Serve garnished with toasted nuts, chilli, mint and extra dressing if desired.