Pour the stock into a wide frying pan.
Add the coriander and chilli.
Bring to the boil and leave to simmer away for 5 minutes.
Add the soy sauce, pepper, mushrooms, Pak Choi leaves, sliced chicken breast and the noodles.
Leave to simmer over a medium heat for 3 minutes, then check that the chicken and noodles are cooked.
Add the bamboo shoots.
If necessary, adjust the seasoning.
Serve in a bowl.