Cut chicken breasts into bite-sized chunks, dust in seasoned cornflour and fry until lightly golden on all sides.
Cut a thumb-sized piece of peeled ginger into little matchsticks and add to the chicken, stirring for a minute or two.
Cut the stalks of bok choy into large chunks and add these to the pan, along with spring onions cut into 2 cm chunks.
Stir-fry everything together for a couple more minutes, then add the juice from a lemon, a Tbs soy sauce and a Tbs dry
sherry. Bring to a simmer, then stir in the bok choy leaves, stirring until they wilt. Meanwhile, cook rice noodles
according to the packet directions. To serve, place a portion of noodles into warm bowls, then spoon over the chicken
and veg, garnished with coriander leaves.