Place the noodles in a bowl and cover with boiling water for 6−8 minutes or until separated and tender. Drain and set aside.
Heat a wok or large saucepan over medium heat. Add the oil, coriander root, garlic, chilli and green onion and cook for 1 minute. Add the coconut milk and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Stir in the noodles, bamboo shoots, beans and snow peas. Ladle into bowls and top with the coriander leaves to serve. Serves 4.