Cook the noodles according to the directions on the packet. Tip into a bowl and set aside.
Heat half of the oil in a large frying pan over a medium heat and cook the sliced chicken until browned on all sides and no longer pink in the centre. Remove with a slotted spoon and keep to one side.
Add the chilli, lemon grass and ginger to the pan and cook for 1 to 2 minutes. Add the prawns and cook until they turn an even pink colour.
Add the remaining oil to the pan, along with the mushrooms, and cook for 1 to 2 minutes. Add the soya sauce, fish sauce and lime juice and stir well to combine.
Top and tail the sugar snap peas then slice on the diagonal, add to the pan and return the chicken. Stir well to combine and continue to cook for 1 to 2 minutes for the flavours to merge. Add the noodles and mix well into the juices in the pan. Tip into a bowl and enjoy.