Prepare noodles according to packet directions. Pat very dry with paper
towel and set aside.
Heat 1 tablespoon of oil in a wok on high. Add noodles and stir-fry for
10 minutes, until starting to colour and crisp. Remove from wok and set aside.
Toss chicken and chilli flakes together to coat. Heat another tablespoon of oil
in wok on high and stir-fry chicken in two batches for 3 minutes, until browned and cooked through. Remove and set aside.
Heat remaining oil in wok on high. Stir-fry beans, carrot, peanuts, ginger and garlic for 2 minutes. Return chicken and noodles to wok with soy sauce and stir-fry briefly to combine. Drizzle with lemon.