Fry the chicken slices for around a minute then remove to a separate bowl.
Add a little more oil and quickly fry carrots, pepper and spring onions, followed by the ginger, chilli and garlic.
Pour over chicken stock to deglaze and add the noodles. Cover with a lid and cook for three minutes, then give it a stir, add the chicken back in along with the pak choi and bamboo shoots and add the lid again. Let it all steam for another 3 minutes before stirring in the oyster and oysters sauces and the sesame oil.