Prepare and braise the mushrooms according to the recipe here. If you have made the mushrooms the day before, reheat them in a small pot until simmering.
Soak dried rice noodles in room temperature water for 30 minutes to soften them. Skip this step if you are using fresh rice noodles.
Sauce
Whisk the Sauce ingredients together in and large mixing bowl. Set aside.
Chicken
Bring stock to boil in a pot.
Add chicken into the pot of water, cover, and bring the water back to a boil. Turn the heat down to low and poach for 10 to 15 minutes until the chicken is cooked. Remove the chicken with a slotted spoon and set aside. When it's cool enough to handle, shred the chicken.
Season the stock with salt and white pepper, then keep it hot while you prepare the rest of the ingredients.
Veggies and Rice Noodles
Bring a separate pot of water to boil and season lightly with salt.
Cut the bok choy into half if it's too long. Add in the bok choy. Blanch until the bok choy is tender but still crunchy, about 30 seconds to 1 minute. Remove the bok choy with a slotted spoon and set aside.
Bring the pot of water back to a boil again and add in the softened (or fresh) rice noodles. Boil until the rice noodles are soft. Drain the rice noodles and add into the Sauce. Toss well to coat the noodles. If it's dry, add in a few tablespoonfuls of reserved stock.
Serving
Divide rice noodles between 2 serving plates, top with bok choy and shredded chicken. Spoon Braised Mushrooms and the gravy generously on top.
Garnish with coriander, spring onion and fried shallots and serve with a bowl of stock on the side. Dig in immediately!
NOTES
- If you don't have sambal, you can use sriracha sauce or other chilli sauce, though the taste will be slightly different.