Bring pot of water to rolling boil. Add noodles, let boil for 10-12 minutes until desired softness.

Cut chicken breast into 1/2" cubes. In bowl, season with cayenne pepper, black pepper, cumin, onion powder, and ginger. Shake well to coat chicken.

In wok over medium heat, begin cooking chicken breast.

Wash and cut broccoli into small chunks. Slice green onions into 1/4" sections. Chop portabella mushroom.

When chicken is fully cooked and noodles are done, remove noodles from heat and drain water.

In wok, combine veggies, noodles, soy sauce, and peanut oil with chicken. Let cook for 2-3 minutes, stirring very often.

Add curry paste. Stir occassionally for 3-5 minutes. Enjoy.