REMOVE outer leaf from lemongrass; TRIM bottom of bulb end and CUT off a six inch piece; CUT stalk lengthwise in half; set aside.

SLICE two of the green onions diagonally into 1/2 inch pieces and COMBINE with sliced mushrooms; ADD one tablespoon of oil to 12-inch non-stick skillet; HEAT to medium high (375) and STIR FRY until golden brown; REMOVE from skillet and set aside.

SLICE chicken into thin strips, about one inch longPEEL gingerroot and GRATE over chickenMIX with red curry paste; ADD another tablespoon of oil to skillet, REHEAT skillet and STIR FRY until chicken is browned.

REDUCE heat to low (250), and ADD lemongrass, soy sauce, coconut milk, and water; MIX well; cover and SIMMER for ten minutes.

While chicken is simmering, SLICE pepper into thin strips; SLICE remaining two green onions into 3-inch-long paper-thin strips.

PREPARE noodles as label directs (cook as you would regular pasta until just tender, about 5 minutes).

REMOVE lemongrass from chicken mixture and discard; STIR in mushroom mixture and chopped cilantro; HEAT through.

ARRANGE noodles on large platter;TOP with chicken mixture; GARNISH with red pepper and green onion strips.