Heat the sunflower oil in a wok or large heavy skillet

Add the onion, garlic, ginger, and scallions. Stir fry over medium heat for 2 minutes, until softened

Stir in the coconut milk, bullion, salt and pepper to taste. Mix well.

Bring pot of water to a boil, break the noodles into large pieces if necessary, and add to the wok or pan. Cover and simmer, stirring occasionally for about 6-8 minutes until the noodles are tender

Add the lime juice and adjust the seasoning if necessary

Serve the chicken and noodles immediately in deep soup Bowls. Garnish with basil if desired