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
How to Make It
Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.
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.
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.