Add a handful of torn mint leaves and finely sliced cucumber for an extra Asian touch.
Make it veggie by using a 250g pack of tofu.
Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.