Curried Coconut Chicken Over Noodles

Ingredients

• 2.5 cups angel hair chinese uncooked
• 2 teaspoons curry powder 
• 2 cups basil leaves fresh
• 1  garlic clove crushed
• 0.1 teaspoon ground pepper red
• 0.8 cup coconut milk light
• 1 cup onion thinly sliced
• 0.5 teaspoon salt 
• 0.5 pound skinned cut into 1-inch pieces
• 2 teaspoons vegetable oil divided

Equipment

• frying pan

Directions

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.
3. Add onion; stir-fry 1 minute.
4. Add basil, and stir-fry 2 minutes.
5. Remove from pan, and keep warm.
6. Heat 1 teaspoon oil in skillet over medium-high heat.
7. Add garlic; stir-fry 30 seconds.
8. Add curry powder, salt, and red pepper; stir-fry 10 seconds.
9. 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.
10. Serve over noodles.