In a medium sauce pan, add olive oil over medium heat. Add garlic and cook for 1 minute, careful not to burn. Next add ginger, curry paste, curry powder, and cayenne, stirring to combine. Add coconut milk, honey, fish sauce, and 1 cup of chicken broth. Bring to a simmer. Add chicken breast and cover pan with a lid. Reduce heat to medium low. Cook noodles in a saucepan of boiling water for 3 minutes or until just soft, then drain well. Heat oil in a wok or large frying pan. Add chicken in two batches and stir-fry for 5 minutes or until tfipD7.
