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Put the noodles in a bowl and cover with hot water. Set aside.
Prep all the vegetables (slice and shred the spring onion, slice the beans, chop up the broccoli, slice and shred the cucumber).
Remove chicken from bag and shred the meat (reserve bones to make a stock for another night if you can be bothered).
Combine curry powder, cornflour, vinegar and soy in a bowl. Add cold stock or water to chicken bag and shake to get all the juices hiding below. Combine with curry mixture.
Heat oils in a frypan over high heat add white shallot, broccoli, green beans and cook for 2-3 minutes or until slightly softened and aromatic. Add the shredded chicken and curry liquid, bring to the boil then cover, reduce to low and cook for six minutes or until broccoli is tender.
Drain the noodles and add, folding them into the sauce until they are well-coated.
Toss shredded cucumber and green spring onion tops in a bowl and squeeze over lemon.
Divide the noodles between bowls and top with cucumber salad, extra soy, and chilli crisp to serve.