1 Thaw shrimp in a sieve. Cook noodles according to package directions in plenty of boiling salted water until al dente. Then drain in a sieve and loosen up a bit with a fork.
2 While the pasta is cooking, trim carrots, rinse, peel and cut into about 5 cm (approximately 2-inch) long strips. Peel, halve and thinly slice garlic.
3 Halve bell pepper, remove seeds, rinse and cut into narrow strips.
4 Cut the leek in half, cut lengthwise, rinse and cut crosswise into strips.
5 Rinse bok choy, trim and cut into wide strips.
6 Rinse chicken breast, pat dry with paper towels and cut into very thin strips.
7 Heat the oil in a wok or large pan. Add chicken strips and brown on all sides 5 minutes over medium heat, stirring constantly. Transfer to a plate with a slotted spoon. Season with salt and pepper.
8 Cook carrots, bell pepper and garlic in the oil that remains in teh wok over medium heat, stirring constantly for 2-3 minutes. Pour in broth and cook over low heat, covered, for 5 minutes.
9 Rinse cilantro, shake dry and pluck the leaves. Rinse shrimp briefly and pat dry well.
10 Add noodles, shrimp, chicken, bok choy and leek to vegetables in the wok. Cook while stirring over medium heat for another 3-4 minutes.
11 Season with soy sauce, salt and pepper. Stir in cilantro and serve immediately.