Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2 chicken breasts side by side (without being crammed in). Bring to boil, taste and adjust if necessary.

Add chicken to soup, bring back to boil. Remove from heat and put aside covered for 20 - 25 mins. Don't worry if you leave it for longer, it won't over cook.

When the chicken is poached, remove from the soup and slice into 1/4" / 0.5cm slices.

Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.

Cut the bok choy leaves from the stems, cut the stems vertically into 1/3" / 1cm wide sticks.

Bring the soup (without the poached chicken in it) back to boil, add the bok choy stems, boil for 30 seconds then remove from heat, add the bok choy leaves and bean sprouts.

To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.

Garnish with scallions/shallots and fried shallots.