Use one teaspoon of oil or spray a non stick wok with cooking spray and heat over medium heat.
Fry garlic until lightly golden and mix with curry paste
Add diced chicken to wok and coat in garlic and curry paste. Cook for 10-15 minutes until cooked through.
Whilst chicken is cooking, boil a kettle and prepare chicken stock to package instructions (about 400ml) and set aside.
Once chicken is cooked through, reduce heat to low. Pour in prepared stock and simmer together in wok.
Add medium egg noodles to wok (break them up if in nests) and mix through stock. Simmer contents for 10 minutes, stirring occasionally until noodles are cooked.
Add coconut milk and soy sauce to wok and mix through. Taste sauce and if needed, add sugar to reduce saltiness.
Serve and eat immediately.