Add the oil to a large pan and heat and then add the chicken and cook until done, about 5-7 minutes. Remove from the pan and set aside.
Put the same pan back on the heat and add the stock, garlic, ginger, cloves, star anise, lime juice, fish sauce, coriander (cilantro), basil and chilli and turn the heat to a simmer and cook for 5 minutes to form the broth. Remove the cloves and star anise - (these can sometimes be a bit tricky to find).
Add the red pepper, beansprouts, Chinese cabbage and noodles to the broth and put the chicken back in as well. Cook for 4-5 minutes, until the noodles are cooked and the cabbage has wilted.
Serve into bowls and then top with a little extra coriander, chopped spring onions (scallions) and a few slices of red chilli.