Place stock in a saucepan & bring to boil. Remove from heat. Add noodles, toss until slightly softened. Cover & let soak for 5 mins, stirring occasionally, until softened.

Heat 1 tablespoon oil in a wok over high heat. Cook chicken in batches, for 5 mins or until golden brown. Remove & set aside. Add remaining oil to wok. Add onions, cook stirring for 2 mins. Add carrots, snow peas & curry powder. Cook stirring for 2 mins. Return chicken to pan. Add soy sauce, spring onions, soaked noodles & any remaining stock, toss to combine. Cook stirring for 2 mins until noodles are coated & stock absorbed. Stir through cashews & serve.