Curry Chicken Noodle Stir Fry Recipe Perfect recipe for a busy evening. It comes together quickly and tastes wonderful. one pot dish is a fast family favorite, plus easy on the wallet using chicken thigh meat and ramen noodles.
100 g (3 1/2 oz) dried rice vermicelli
Oil, for cooking
500 g (1 lb) chicken breast fillets, cut into thin strips
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons Asian-style curry powder
1 red onion, silced
1 red capsicum (pepper), cut into slice short strips
2 carrots, cut into matchsticks
2 zucchini (courqette). cut Into matchsticks
1 tablespoon soy sauce
Place the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes.
Drain well and place on a tea towel to dry.
Heat the wok until veryhot, add 1 tablespoon of the oil and swirl it around to coat the side.
Stir fry the chicken in batches over high heat until browned and tender. Remove all the chicken and drain on paper towels.
Reheat the wok, add 1 tablespoon of the oil and stir fry the garlic, ginger, curry powder and onion for 1-2 minutes, or until fragrant.
Add the capsicum, carrot and zucchini to the wok, and stir-fry until well coated in the spices. Add 1 tablespoon water and stir-fry for 1 minute.
Add the drained noodles and chicken to the wok. Add the soy sauce and toss using two wooden spoons until well combines.
Season well with salt and serve.
|Curry Chicken Noodle Stir Fry Recipe|