Chinese Curried Noodles With Chicken and Vegetables |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Kitchen Life, Art Smith Ingredients:
1/2 lb thin egg noodles |
3 tablespoons vegetable oil, divided |
12 ounces boneless skinless chicken breasts, cut into 1/2 inch by 2 inch strips |
2/3 cup reduced-sodium chicken broth |
2 tablespoons soy sauce |
1 tablespoon dry sherry |
1 teaspoon cornstarch |
1 red bell pepper, seeded and cut into 1/4 inch wide, 2 inch long strips |
1 large carrot, peeled and cut into 1/8 inch wide, 2 inch long strips |
2 celery ribs, cut into 1/8 inch wide, 2 inch long strips |
2 scallions, chopped (white and green parts) |
1 tablespoon shredded fresh ginger |
1 garlic clove, minced |
2 teaspoons madras-style curry powder |
1/2 teaspoon sugar |
Directions:
1. Bring a big kettle of salted water to a boil over high heat; add in the noodles and cook until barely tender, about 5 minutes; drain well and return to the pot.
2. Meanwhile, heat 1 1/2 tablespoon oil in a big skillet over high heat.
3. Add in the chicken and cook, stirring often, until cooked through, about 4 minutes; transfer chicken to a plate.
4. Mix the broth, soy sauce, and sherry in a small bowl; add in the cornstarch and whisk until dissolved; set aside.
5. Heat the remaining 1 1/2 tablespoon oil in the skillet over high heat; add in the red pepper, carrot, and celery; stir-fry until softened, about 2 minutes.
6. Add in the scallions, ginger, and garlic; stir until they give off their fragrances, about 1 minute.
7. Add in the curry and sugar; stir for 15 seconds.
8. Stir the broth mixture; add it to the skillet, mix well, and bring to a boil.
9. Add the chicken back in and cook just until it heats through, about 1 minute.
10. Stir into the pasta and mix well; serve hot.
|
|