Heat the oil in a frying pan over a medium heat.
Fry the spring onion, onion, garlic, ginger, and chilli for 3 minutes until softened.
Add the white pak choi shreds and salt, then fry for 4 minutes until wilted.
Stir in the chicken strips and allspice until the ingredients are well coated.
Fry for 3 minutes until the spices become fragrant.
Pour in 1 liter of chicken stock and the soy sauce, then bring to a boil.
Cook the liquid for 4 minutes.
Add the green pak choi shreds, egg noodles, and lemongrass stalk to the pan.
Boil for 5 minutes until the noodles are tender and chicken is cooked through.
Stir in the fresh coriander and serve immediately in bowls.