Thai Chicken Curry Noodle Soup

RECIPE INGREDIENTS
1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
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1/4 cup shredded green cabbage
Juice of 1 lemon
Garnishes
2 tablespoons fried shallot flakes
Chopped fresh cilantro
2 green (spring) onions, thinly sliced
1 lemon, cut into 6 wedges