Chicken stir fry w/ coconut noodles

The coconut noodles with this dish are amazing, I could eat just a bowl of those!  But the chicken/cashew/ginger combination on top is pretty amazing as well.

For the noodles:
4 1/4 cups veggie stock
1 - 13.5 oz can of coconut milk
1 lb egg noodles

For the stir fry:
3 tbsp sesame oil
4 garlic gloves, minced
1 tbsp ginger, grated
1 lb chicken breasts, cut into thin strips
1 carrot, peeled and thinly sliced
5 oz snow peas
9 oz white mushrooms, sliced
5 oz chopped cashews (salted)
Salt and Pepper

First, prepare the coconut noodles.  Place the stock and coconut milk in a saucepan and bring to a boil.  Add the noodles and cook according to the instructions on the package.  When cooked, drain and reserve some of the cooking liquid.  Put noodles in a bowl with 1/2 cup of the cooking liquid, stir.

Meanwhile heat the sesame oil in a saute pan and then add the garlic and ginger for 1 minute.   Add the chicken and cook until slightly browned.  Add the carrots, snow peas and mushrooms and toss for another 5 minutes.  Add the cashews and stir for an additional minute.  Serve on top of the noodles.