Clean the shiitake mushrooms, remove the stems and quarter the caps. Wash the bell bell pepper, snow peas and spring onions and cut into fine strips.
Peel the ginger, cut into strips and boil with the chicken stock.
Prepare the noodles according to package instructions and add to the broth along with the mushrooms and chicken fillet. Cook over medium heat for 10 – 12 minutes. After 4 minutes, add the bell pepper strips. Remove the chicken fillet from the broth, allow to cool briefly and cut into cubes.
Then add these cubes back to the soup with the sugar snap peas and the onion and bring to the boil again. Squeeze the lime and then season the noodle soup with the juice and soy sauce.