Heat oil in a non-stick pan until very hot, then add breaded chicken breasts. Cook each side 4-5 mins until golden, then transfer to a baking tray and bake for 15-20 mins, until cooked through.

For the curry sauce, heat oil in a separate pan and add onion and carrot. Cook for 5 mins, before adding garlic, ginger, red chilli and cook for 2-3 mins. Add curry powder, turmeric and a splash of water to help release fragrances and create a paste. Cook for 1-2 mins, before adding chicken stock. Bring pan to a rapid simmer and allow to reduce for 10 mins. Once reduced, transfer to a blender and blitz until smooth. Transfer blended sauce back to pan and add light coconut milk, soy sauce and honey. Simmer sauce for 10 mins until it reaches its desired consistency.

Meanwhile, for the stir fry, heat oil in a separate pan and add stir fry veg mix. Cook for 3-4 mins, stirring constantly until veg softens. Meanwhile, cook egg noodles according to packet instructions. Drain and add straight to pan with stir fry veg

Once chicken is ready, slice it up widthways. When curry sauce and stir fry is ready, toss to combine using a pair of tongs. Serve noodles immediately with chicken breast on top. Garnish with red chilli and sesame seeds.