Add oil in a wok. Add in your cubed onion, ginger and garlic. Saute. Add curry and thyme. Add seasoning cube. Add your carrots and runner beans. Stir fry. When they are a bit tender, add in your sweet pepper. Stir fry then remove from the wok. Keep aside.

In the same wok, add a little more vegetable oil. Add in your shredded chicken breast. Stir and allow to fry, stirring at intervals. Season with chicken seasoning

Meanwhile, bring water to boil in a pot. Drizzle in a little oil and sprinkle salt. Add your spaghetti and cook for 7 to 8 minutes. Drain.

Add cooked spaghetti to chicken breast in the wok. Add the sauteed vegetables you kept aside. Add a little chicken stock and soysauce. Stir thoroughly. Allow to simmer. Serve.