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Add the oil to a medium saucepan and place over a medium heat. Add the shallot/onion, ginger, lemongrass and cumin and cook, stirring, for a few minutes until fragrant.
Add the coconut milk and the chicken and increase the heat to high and bring to a gentle simmer. Simmer gently for 6-8 minutes, turning the chicken over once, until the chicken is cooked through.
Remove from the heat and allow to cool a little. Transfer the chicken and the sauce into a bowl or container and refrigerate until needed – the longer the better for infusing flavour into the chicken (up to 2 days).
When ready to serve, shred the chicken into thin pieces with your fingers and set aside in a large bowl. Discard the liquid.
Preheat the oven to 180c regular bake.
Whisk the dressing ingredients together in a small bowl and set aside to infuse.
Add the coconut and peanuts to a small roasting tray and bake in the oven for 5-10 minutes, or until just turning golden. Set aside.
Add the noodles to a large bowl with the chopped Asian greens. Pour over boiling water to cover and leave for a few minutes until soft. Drain, and leave in the colander to cool for 10 minutes. Add to the chicken with the carrot, celery, coriander, chilli (if using) coconut and peanuts. Toss through the dressing and serve.