Place the noodles in a large bowl, pour very hot water over the top and soak, separating a little with tongs. Then drain well and set aside.
At the same time, heat the oil in a wok or non-stick frypan and gently sauté the chillies, lemongrass, garlic and ginger.
Then add the leeks, stock, kecap manis, wonga bok, bean shoots, celery leaves and chicken. Toss well to heat through.
Serve with a good pinch of shallots sprinkled on top.
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