Curried Chicken Noodles

Huey

vegetable oil
½ onion, chopped
1 garlic clove, crushed
1 tspn grated fresh ginger
2 tspn red curry paste
1 tspn sambel oelek
2-3 skinless & boned chicken breasts, cubed
¼ cup coconut cream
¼ cup chicken stock
1 packet hokkien noodles
12 green beans, topped & tailed & halved
1 heaped tbsp chopped coriander
2 spring (green) onions, cut in lengths

Gently saute onion, garlic and ginger in a little oil. Add curry paste, sambel and 2 tspn water. Mix well and cook for 1-2 mins. Add chicken and toss well. Then add coconut cream and stock. Gently simmer for 5 mins or so. At the same time, soak noodles in boiling water, regularly tossing. Drain well and transfer to a large bowl. Then place beans in a pot of boiling water, bring back to the boil and drain well. Add to chicken, together with coriander and spring onion. Toss for a few seconds. Add curry to noodles and gently toss. Serve garnished with a little spring onion.