Quick Thai Curry Noodles - cooking recipe

Ingredients

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)

Preparation

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