Marinate the chicken with marinade ingredients. Heat 1/2 cup oil in a fry pan and fry the chicken until golden brown.
Cook the egg noodles according to the directions on the package. Drain and set aside.
Heat oil in a medium sized pot or wok. Lightly saute the cashew nuts and dry red chilies until lightly golden. This will only take about 30 seconds, be careful not to burn the cashew nuts. Transfer the cashew nuts and dry red chilies to a plate. Do not drain oil from the pot/wok.
In the same pot/wok, add the onions and cook until light golden and translucent.
Add in the ginger garlic paste and fry for 1 minute.
Next add in the capsicum and lightly fry for 2-3 minutes.
Add in the soy sauce and tomato ketchup. Cook for about 2-3 minutes until the ketchup is thick.
Season with salt.
Pour 1/4 cup of water into the chicken and let it come to a boil.
Add in the cashew nuts, red chillies, chicken and carrots.
Cover and cook on low flame till carrots are softened.
Add in the noodles and mix until fully combined.