1.Pour boiling water over noodles in a large bowl, stand for 5 minutes. Drain.
2.Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
3.Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon.
4.Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
5.Serve topped with coriander and toasted almond flakes.