1. Prepare noodles according to directions on bag. Soak in warm water bath to
rehydrate noodles, drain and set aside in large bowl.
2. In a medium saucepan, sauté onions and yellow curry in garlic oil. Add coconut milk,
pineapple chunks and white pepper. Simmer 15 minutes or until thickened.
3. Add chicken and heat until warmed through. Pour mixture over noodles. Add chopped
4. Pour onto serving platter and garnish with cherry tomatoes and more chopped basil.