1.Place 400g fresh wide rice noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2.Stir-fry 600g pork mince in heated oiled wok until browned. Remove from wok.
3.Stir-fry 1 thinly sliced medium brown onion, 1 thinly sliced medium red capsicum and 1 finely chopped 10cm stick fresh lemon grass in same heated wok until onion softens.
4.Return mince to wok with noodles, 2 tablespoons light soy sauce, ¼ cup lemon juice and 1 tablespoon grated palm sugar; stir-fry until hot.
5.Stir in 1 finely chopped fresh long red chilli and 1 cup coarsely chopped fresh coriander