Preheat oven to 205 °C (400 °F).
Cook the Haiku rice cut noodles for 10 minutes in a pot of boiling salted water. About 2 minutes before the noodles finish cooking, add the baby bok choy to the boiling water. Drain.
At the same time, heat the sesame oil over medium heat in a pan that also goes in the oven. Brown the chicken breasts for 1 to 2 minutes on each side.
Transfer to the oven and continue cooking for 12 to 15 minutes until the chicken breast is no longer pink inside. Remove from the oven, set the meat aside on a plate.
In the same pan, cook the onion, garlic and ginger for 1 minute.
Add the red curry paste and cook for 30 seconds to release the aroma.
Pour in the Haiku coconut milk and lime juice. Bring to a boil.
Add the noodles and baby bok choy. Cook for 1 to 2 minutes while stirring.
Slice the chicken.
Serve the noodles on plates. Top with the chicken and green onion. Serve with lime wedges.
Recipe developed by Pratico-Pratiques.com