Step 1Cook noodles according to the packet instructions. Set aside and keep warm.
Step 2Place the stock and lemongrass in a large saucepan over medium heat and bring to the boil. Reduce heat and simmer to keep warm, allowing lemongrass to infuse.
Step 3Meanwhile, combine chicken, onion, garlic and chilli flakes in a bowl; set aside to marinate for a few minutes.
Step 4Heat peanut oil in a large non-stick frying pan over medium-high. Add marinated chicken to pan. When chicken is browned on one side, add the coleslaw mix and cook, stirring, for a further 2–3 minutes. 5 Divide the egg noodles among 4 serving bowls. Top noodles with stir-fried chicken and coleslaw.
Step 6Bring the stock back to the boil and stir to create a whirlpool; pour the whisked egg into the stock and stir with a fork so it cooks into long strands. Discard lemongrass. Pour egg and stock over noodles, and serve. Top with fresh coriander leaves if you like.