Step 1

Cook noodles according to packet instructions. Drain and set aside.

Step 2

Heat oil in a wok or frying pan over medium heat. Add lemongrass, chilli and garlic and stir-fry for 1 minute until fragrant. Increase heat to high, add chicken and cook, breaking up lumps with a wooden spoon, for 5-7 minutes until browned. Add coconut water and sugar. Boil for 3 minutes or until liquid has reduced by half. Stir in fish sauce and lime juice and remove from heat.

Step 3

Divide lettuce and noodles among bowls. Top with chicken mixture, cucumber, crisp shallots, coriander and extra chilli and serve with lime wedges.