Curried Coconut Chicken Over Noodles

• 2 1/2 cups uncooked Chinese egg noodles or angel hair or vermicelli
• 2 teaspoons vegetable oil, divided
• 1 cup thinly sliced onion
• 2 cups fresh basil leaves
• 1 garlic clove, crushed
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 pound skinned, boned chicken breast, cut into 1-inch pieces
• 3/4 cup light coconut milk

1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes. Remove from pan, and keep warm.
3. Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well. Serve over noodles.

uncooked chinese egg noodles, vegetable oil, onion, fresh basil, garlic, curry powder, salt, ground red pepper, chicken, light coconut milk

Taken from www.myrecipes.com/recipe/curried-coconut-chicken-over-noodles (may not work)