Quick Thai Curry Noodles

• 1 lb. cooked egg noodles
• 2 Tbsp. vegetable oil
• 3 chopped garlic cloves
• 1/2 lb. chopped boneless chicken
• 1 c. coconut milk (can)
• 1/2 tsp. red pepper flakes
• 2 1/2 c. chicken broth
• 2 tsp. Indian curry powder
• 1/2 tsp. turmeric powder
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 1 c. shredded cabbage
• 1 1/2 tsp. lemon juice
• salt and pepper to taste
• chopped green onions (garnish)

1. Place cooked and drained noodles into 4 bowls.
2. Set aside. Heat the oil in a saucepan.
3. Add garlic and saute until light brown.
4. Add chicken and saute lightly.
5. Add coconut milk, red pepper, chicken broth, curry powder, turmeric, soy sauce and sugar. Simmer for 5 minutes.
6. Add cabbage.
7. Cover and turn off heat.
8. Let stand for 1 minute.
9. Add lemon juice.
10. Pour soup over noodles. Garnish with chopped green onions.
11. Serve immediately.

egg noodles, vegetable oil, garlic, chicken, coconut milk, red pepper, chicken broth, curry powder, turmeric powder, soy sauce, sugar, cabbage, lemon juice, salt, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667207 (may not work)