Season the chicken: Pat chicken thighs dry and season with soy sauce, salt, black pepper, and white pepper.
Pan-fry: Heat sesame oil in a pot over medium-high heat. Place chicken skin side down and pan-fry for 3 minutes per side until golden brown. Remove and set aside.
Aromatics: In the same pot, add sliced ginger and the white parts of the green onion. Sauté for 2–3 minutes until fragrant.
Broth base: Pour in chicken stock and bring to a gentle simmer for 2 minutes.
Noodles & veggies: Add noodles, vegetables, and chicken thighs back into the pot. Simmer for 5–6 minutes, or until noodles are cooked through and chicken is fully cooked.
Garnish & serve: Slice chicken, serve hot, and garnish with the green parts of the green onion.
