Heat half of the oil in a non-stick pan over medium heat. Once hot, add the mushrooms, celery, carrots, broccoli, garlic, and ginger. Sauté until the mushrooms become tender (about 5 minutes).
Add in the ground chicken and curry paste; season with salt and cook, breaking it up into smaller pieces using a spatula. Add 2-3 tablespoons of water to thin out and incorporate the curry paste in the meat. Continue to cook until the chicken is no longer pink and most of the water has evaporated.
In a pot of boiling water, cook the noodles according to the directions on the package. Drain well.
In a bowl, mix the cilantro, parsley, lemon juice, and half of the oil. Season with salt and pepper to taste. Then mix in the noodles.
Serve the chicken and vegetables with the noodles.