Next, in another pot, cook the chicken in salted water for about 8 to 10 minutes. 

Once it's cooked, let it cool a bit and shred it into thin pieces and set it aside.

Now, heat some oil in a deep pan. 

Add in the garlic, ginger, and green chillies, and sauté them for about a minute.

Then, toss in the onions and saute them until they turn translucent. 

Stir in the chopped tomatoes and let them cook down until they're nice and soft.

Next, add in the soy sauce, red chilli powder, black pepper, and a pinch of salt.

Pour in the chicken stock and let everything simmer for about 5 minutes.

Now it's time to add the veggies and the shredded chicken. 

Toss in the carrots, cabbage, and capsicum, and cook for another 3 to 4 minutes, making sure they stay a bit crunchy.

Lastly, mix in the shredded chicken and give it a good stir.

For the last step, add the boiled noodles into the broth and gently mix everything together. 

Let it cook on low heat for about 2 minutes.

Turn off the heat and sprinkle some chopped spring onions and coriander on top. 

Serve it hot and enjoy your delicious dish.