The white cheese explodes with flavour as it soaks up the coconut milk, turmeric and ginger and combines it with its own spicy and salty taste.
Add the crumbled cashews after serving to keep them crunchy.
Pre-heat the wok on a high before adding the oil. When the oil starts smoking, add the chicken fillets and stir-fry until golden brown. Remove the chicken from the wok and add the finely chopped onion and stir-fry until lightly browned. Now add the peeled and minced ginger and garlic and stir-fry for another minute. Add the turmeric, coconut milk, the finely ground cashews and water. Bring to a simmer and add the green beans, baby corn and chicken fillets and continue simmering for 3-5 minutes. Season to taste with lemon juicy and salt. Prepare the egg noodles according to the instructions on the package and stir them to the wok along with the white cheese cubes, red bell peppers and chili. Garnish with chopped coriander and some extra cashews.