Curried Cabbage, Noodles & Chicken

Slice the chicken breast and place it in a bowl with 2 tbsp of the soy sauce and a pinch of garlic powder. Stir it and set it aside to marinade for at least 15 min.
Put a pan of water on the cook top to boil for the noodles.
Slice the onions and then cut the slices in half. Run the garlic cloves through a garlic press or finely mince them. Grate the fresh ginger.
Heat a skillet and then add the chicken and marinade to it. Stir the chicken as it cooks. When it is cooked through, transfer it and any juices to a clean bowl and set aside.
Add the noodles to the boiling water and cook until al dente. Drain off the water and set aside.
Add olive oil to the same skillet. When the oil is hot, add the onions and saute until they are tender. Then add 1 tbsp curry powder, garlic and ginger to the pan and saute for about 30 sec until they are aromatic.
Next add the coleslaw mix to the skillet along with 4 tbsp of soy sauce. Saute until the cabbage is tender.
Add the cooked noodles to the skillet and toss to mix. Taste and add more soy sauce and/or garlic powder if you think it is needed.
Finally add the cooked chicken and any residual juice to the skillet and toss to mix. Taste and add the extra ¼ tsp of curry powder f you think it is needed. I like a strong curry taste and used 1 tbsp plus ¼ tsp total of the curry powder.
Transfer the skillet contents to a bowl or platter. Serve and enjoy.
Refrigerate leftovers.