• Chop the chicken and fry in butter in a large saucepan or wok
  • Slice and add the mushrooms to the pan
  • Add the coconut milk and bring to boil
  • Add the noodles and just enough water to cover and cook the noodles
  • Reduce the heat to a simmer and cook for 4 minutes or until the noodles are cooked
  • Season with salt, pepper, a generous squeeze of lime juice and some shakes of Teriyaki sauce