For the noodles; mix the flour, salt and water and knead for 2-3 minutes. Form the dough into a ball and cover with a towel. Let it rest on the room temperature for 1 hr. Dust the cutting board with flour and place the dough on top. Roll out the dough into a thin (1/8") layer as you keep dusting with flour. Roll up the flattened dough a few times. Sprinkle with more flour as you roll so that the noodles don't stick to each other. Slice the dough thinly with a knife. Toss the noodles with more flour and Set aside.
For the chicken and herb broth; place the chicken, herb packet, onion leek, garlic in a large heavy pot and pour the water. Cover with lid and bring it to a gentle boil, then reduce the heat to low and simmer for 40-45 minutes. Remove the chicken from the pot and set aside to cool. Discard the vegetables and reserve the broth.
For the topping sauce; combine all the ingredients in a bowl and set aside.
To make the soup. Reheat the broth in a pot until boils. Add the onion, carrot and cook for 1 minutes. Add the salted shrimps, salt and zucchini until the vegetables are tender yet retain its body slightly. Add the chicken and keep the broth warm.
Meanwhile, in another pot, bring a water to boil. Cook noodles for 3-4 minutes or until they float to the top. Drain the noodles and place them in an individual serving bowl.
Pour the chicken and vegetable broth over the noodles and top with the soy chili sauce. Serve with cabbage kimchi on the side.