Heat 3 tbsps oil in a non stick pan. Add onions and sauté till soft. Add ginger, garlic and sauté for 1 minute. Cool and transfer into a grinder jar and grind to a fine paste.
Heat remaining oil in another non stick pan. Add salt, 1 tsp crushed red chillies to the chicken and mix well. Add 1 tsp red chilli powder, turmeric powder and mix well. Add this to pan and cook for 2 minutes.
Add ground paste and ½ cup chicken stock, mix well and cook for 2-3 minutes. Add cumin powder, coriander powder and remaining red chilli powder and mix well. Add 1½ cups stock and mix.
Take gram flour in bowl. Add ¼ cup stock and mix well, ensuring that there are no lumps. Add this to chicken and mix. Cook till thick.Add coconut milk and mix. Add 1 tbsp fish sauce, lemon juice and mix well. Add salt, mix well and cook for 2 minutes.
Roll boiled noodles around a fork and place in a serving bowl. Pour generous ladles full of chicken mixture on top. Place 2 pieces quartered eggs on one side and 2 lemon wedges on opposite side.
Put sliced onion, few drops fish sauce, coriander leaves, spring onion greens, fried garlic, a pinch of crushed red chillies and fried noodles on top. Serve immediately.