Cook the noodles in salted water until al dente as per the packet instructions, drain, rinse in cold water.
Heat the oil in a wok or a wide frying pan, stir fry the chicken and lemongrass for approx. 3 mins. Add the chilli pepper and mushrooms, stir fry for a further 2 mins. Add the ginger, curry paste and coconut milk, bring to the boil, then simmer for approx. 2 mins. Add the cabbage, noodles and soy sauce, mix well, heat gently.
To serve & garnish
Plate up the Thai curry, sprinkle with the wasabi nuts.