#270 thai green curry noodles

1/3 of a package of egg noodles
2 frozen chicken tenderloins
1 carrot (diced)
1/2 of a large onion (diced)
1/2 can of baby corn
1 can bamboo shoots
1/2 a can of coconut milk
1 tbsp green curry paste
2 tbsp fish oil

Boil noodles to aldente (so they later soak up the coconut milk). Boil chicken tenderloins until cooked through and then shred with a fork. Meanwhile saute onion a few minutes, add corn, carrot, bamboo, curry paste, fish sauce, saute 2-3 mins, add coconut milk and bring to a simmer. Add drained noodles and chicken, mix well, simmer, turn of heat and let sit a few minutes so noodles soak in remaining milk.