1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into ½ inch cubes
1 small onion, diced
1 ½ cup chicken stock
2 ½ Tbl yellow curry, divided
½ teaspoon sesame oil
2 8oz packages cooked udon noodles, drained, rinsed and drained again
1 can coconut milk
1 tablespoon honey
2 tablespoon low-sodium soy sauce
1 16oz package frozen stir-fry veggies
In a large pot, heat the olive oil over medium heat. Add the chicken and cook almost completely. Add the onion and cook for a minute. Add the 2 tablespoons of curry powder and stir. Add the coconut milk, a bit at a time, stirring. Add the chicken stock, honey and soy sauce. Bring to a slow boil and cook for 5 minutes.
While the soup cooks prepare the noodles. Heat sesame oil in a pan over medium/high heat. Add the noodles and stir for a few minutes. Add ½ tablespoon of curry powder, and continue stirring until the noodles are almost dry. Remove from heat and set aside.
Add the vegetables to the soup, cover and cook for an additional 5 minutes.
Place noodles in the bottom of each bowl and ladle soup over the top.