Chicken, vegetable and rice noodle soup

Soak the rice noodles in lukewarm water. Peel and thinly slice the onion. Peel the carrot, halve lengthwise and slice thinly using a mandolin vegetable slicer. Clean the mushrooms by rubbing with a paper towel and slice thinly. Trim the spring onions and cut into thin rings. Put the vegetables into a pan with the stock and bring to the boil. Slice the chicken breasts, put into the stock and cook gently for about 5 minutes, or until done. Cook the noodles in plenty of salted water according to the package instructions, drain and add to the soup. Trim the mangetout, cut in half at an angle and add to the soup. Briefly return to the boil. Season with salt and pepper and add soy sauce to taste. Serve garnished with coriander.