Cook the fresh noodles in boiling water for 2-3 minutes, or until just cooked, Drain, refresh under cold running water. Drain again well and set aside.
Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the curry paste, turmeric and cardamon and cook for about 1 minute or until fragrant and steaming. Add 1 cup of the coconut milk and summer for 2 minutes to let the flavours infuse. Add the remaining coconut milk, the fish sauce, sugar and 2 cups of water. Toss in the chicken and simmer for about 5 minutes, or until cooked through.
Arrange small handfuls of the cooked fresh noodles in serving bowls and ladle over the soup. Place a chunk of the deep-fried egg noodles on top. Scatter over a couple of slices of shallots, a pinch of sliced mustard greens and a small handful of coriander leaves. Finish with a squeeze of lime.