Prep all the vegetables into separate bowls, ready for stir frying, keeping the dark part of the spring onion and the coriander leaves separate for garnish.
Add the oil to a wok on a high heat then add the ginger, garlic, spice, then in order, add the fresh vegetables, continually stirring. Add the dark soy sauce.
Place the coriander stems, lime leaves, lemon grass, salt into the blender with a third of the coconut milk. Blitz until green.
Add this green liquid to the stir fry.
Prepare the boiling water and add the noodles. Fresh ones only take a couple of minutes to cook. Drain and divide into bowls.
Add the rest of the coconut milk to the stir fry, add the coriander leaves, keeping a few back for a final garnish.
Divide and tip the stir fry mix on top of the noodles in each bowl, garnishing with coriander, a few drops of toasted sesame oil, a little chili and a wedge of lime. Serve hot.