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Sprinkle the chicken with the five-spice powder and Cajun seasoning. Heat the oil in a large saute pan over medium heat and cook the garlic and shallot until softened. Remove about two-thirds of the mixture to a small bowl and set aside. Return the saute pan with the remaining garlic-shallot oil to medium-high heat. Add the chicken and cook, stirring, until just cooked through; add more oil if needed to keep the chicken from sticking. Remove the saute pan from heat and set aside.
Place a large saucepan over medium-high heat and add half of the reserved garlic-shallot oil. Stir in the curry paste. When the pan is hot, stir in 1 cup of the coconut milk and simmer for 1 minute. Bring the saute pan with the chicken in it back to medium heat and pour in the curry sauce. Add the remaining 1/2 cup coconut milk and the honey; keep warm.
In a wok, stir-fry the cooked noodles with a 1/4 cup of the stock until hot. Put in a serving bowl. Add the remaining garlic-shallot oil to the wok. Stir-fry the green cabbage, red cabbage, onion, celery, bell peppers and carrot with the remaining 1/2 cup stock until just cooked. Season with salt and pepper. Place the vegetables over the noodles. Spoon the chicken and curry mixture into the bowl. Garnish with scallions and fried onions.