Marinate the chicken: Make a marinade with the soy sauce, garlic, onions, salt and pepper. Add to the chicken and mix well.
Rehydrate mushrooms: Add the mushrooms to a cup of boiling water and leave to rehydrate for 5 minutes.
Fry the chicken: In a hot pan add 2 tbsp oil and fry the chicken for 5 minutes stirring continuously. Remove half of the chicken and set aside.
Add vegetables: Thinly slice the rehydrated mushrooms. In the same pan add the carrots, sweetcorn, mushrooms and cook for 2 minutes. Add the chicken stock melt and water. Bring to the boil, cover the pan and simmer for 15 minutes.
Simmer: Add half the spring onions and pak Choi and simmer for another 2 minutes.
Add noodles: Turn off the heat and stir in the rice noodles. Cover the pan and leave to rest for 30 seconds.
Serve: Spoon the broth in a bowl and garnish with the fried chicken and spring onions. For some added heat drizzle with a little chilli oil or sriracha sauce!