In a pan, heat oil and fry the spring onion, ginger and garlic until lightly browned. Add the sriracha sauce, salt and 1 cup of water and chicken. Cover the pan and simmer for 10 minutes until the chicken is cooked through
Reduce the heat, add the tofu, coconut milk, oats and stir. Add the chili powder, check the salt and adjust to suit your taste.
Give the curry a brisk boil, and turn off the heat.
Serve the curry in a bowl, add the noodles on top, give it a serve and enjoy.