Heat the sesame seed oil in a large pan and add the ginger, garlic and chilli. Cook gently for a few minutes before adding the other vegetables. Cook for a further 2-3 minutes.
Put a small frying pan on a medium heat and add the nuts. Toast them gently and then put to one side.
Add the chicken stock to the vegetables along with the cooked chicken, noodles and soy sauce. Bring to the boil and cook for 4-5 minutes. Now stir through the spinach leaves and squeeze in some lime to taste.
Serve in large bowls and sprinkle with the nuts and some extra chilli if you wish.