Gingered Chicken Noodles

Originally from the cookbook "Hot & Spicy Chicken" by Valerie Ferguson

12oz skinless, bonless chicken breast (we bumped it up to 24 oz), cut into bite size pieces
8oz zucchini, halved lengthwise and chopped
10oz eggplant, chopped in similar size pieces to the zucchini
2 tsp vegetable oil (we used coconut)
2 inch piece fresh ginger root, finely minced
6 green onions, chopped
2 tsp ready-made thai green curry paste (I used a heaping tablespoon, spice it up!)
14oz can coconut milk
2 cups chicken stock
4 oz medium egg noodles (we used soba noodles, yummy)
3 tbsp chopped fresh cilantro
1 tbsp lemon juice
salt and pepper, to taste

Heat half the oil in a large nonstick pan (wok) over med-high heat. Add the chicken and stir fry until golden all over (it will finish cooking later). remove the chicken from the pan with a slotted spoon and set aside.

Add the remaining oil to the pan and cook the ginger and green onions, stirring frequently, for 3 minutes. add the zucchini and cook 2-3 minutes, or until beginning to turn golden, Stir in the curry paste, lower the heat and cook one minute.

Add the coconut milk, chicken stock, eggplant and chicken pieces and simmer for 10 minutes. add the noodles and simmer an additional 5-6 minutes, until the chicken is cooked and the noodles are tender. stir in the coriander and lemon juice. salt and pepper to taste, and if desired, add a shot of fish sauce.

This was really good. It would've been spicier with the addition of a fresh green chili, which I will add next time I make it.

I didn't calculate nutritional info...eat it and enjoy it, it's good for you. ;)