1.In a wok or large frying pan, heat half oil on high. Stir-fry chicken in 2 batches, 3-4 minutes each, until golden and cooked through. Remove to a plate.
2.Heat remaining oil in wok on medium. Stir-fry white part of onions 1 minute. Add curry powder and garlic and stir-fry 30 seconds. Return chicken to wok, tossing to coat.
3.In a heatproof bowl, soak noodles in just-boiled water following packet instructions, until softened. Drain well.
4.Make Sauce as per method below.
5.Add noodles, snow peas and sauce to wok. Stir-fry 2-3 minutes, until heated through and well combined. Serve with sliced chilli and remaining green onion on top.
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