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In a small pot add chicken breast, shallot, ginger, spring onion white stems, and salt
Cover with water and bring to a boil with a lid
Once boiling, turn heat down to lowest temperature and cook for 12-14 minutes
Set aside and slice the chicken
Mix together light soy, sesame oil, lemon juice, black vinegar, chili oil, sesame seeds, and ¼ cup of poaching liquid to make the sauce
Shred carrot, cucumber, and cabbage
Assemble bowls with lettuce as base
Add shredded vegetables to each bowl
Top with sliced chicken
Add 50g fried noodles to each bowl
Drizzle sauce over the bowl
Garnish with fried shallots, pickled ginger, spring onions, and coriander
Serve immediately