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Cook the chicken breast in a pan or on the stovetop on medium heat.
Grab a medium to large pot, and add the chicken broth, coconut aminos, rice vinegar, sesame oil, ginger, garlic and lime juice—bring to a simmer and add the noodles.
Chop the white onion, cilantro, and green onions.
Once the chicken is finished—chop it into cubes or slices (however you like it) and add everything to the broth mixture. I like all of my veggies crunchy, so this is why I add it now!
Let everything simmer for about 2 minutes once it’s all combined and you’re read to serve the 20 Minute Asian Noodle Soup!