Heat the oil in a wok over high heat. Stir-fry the pork mince, stirring with a wooden spoon to break up any lumps, for 2 to 3 minutes or until browned lightly. Add the shallot, garlic and ginger and stir-fry for 1 minute.
Add the combined chilli sauce, oyster sauce, sugar, fish sauce and lime juice and stir-fry for 2 to 3 minutes or until heated through.
Meanwhile, cook the noodles in a large saucepan of boiling water for 5 minutes or until tender. Drain. Place the noodles in serving bowls.
Top the noodles with sections of the lettuce, carrot, cucumber and hot pork mixture. Sprinkle with the nuts and coriander. Serve.