Place the whole chicken wings in a saucepan.
Cover with plenty of cold water and bring to the boil.
Skim the froth then add the onion, carrot, pepper corns and bay leaf.
Boil on medium heat for 1 hour.
Remove the chicken wings to a plate. Discard the skin and bones and keep the meat.
Drain the stock through a sieve into a bowl and discard the onion, carrot, pepper corns and bay leaf.
Return the stock to the saucepan.
Add noodles and tomatoes and cook for 3 minutes to soften the noodles.
Stir in the chicken pieces, spring onions and parsley.
Serve (offer cider vinegar for additional seasoning)