curry noodles

★★★★★ 2 Reviews
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By TOR CHEEKA
from NEAH BAY, WA

Love love LOVE playing with ingredients from the Chinese Restaurants I worked at! There seem to be alot of ingredients, but they are not "major" items. Much of the time I vary this by putting in alot of mushrooms, or will save the chicken broth and after stir-frying everything together, return everything to the broth and turn this into a soup! Other days if it's brunch-time, I'll wisk an egg or two and stir it in during the final bringing together and add some diced green onions and bean sprouts. It's really all to your taste and liking.

serves 3-4
prep time 20 Min
cook time 10 Min

Ingredients For curry noodles

  • 1 pkg
    Whole Wheat Fettucine Noodles
  • 1 lg
    Chicken Breast, skinless, boneless, sliced
  • 4 oz
    BBQ Pork, sliced
  • 1 sm
    Walla Walla Sweet Onion, sliced
  • 1/2 lg
    Sweet Red Bell Pepper, sliced
  • 1 md
    Carrot, sliced or shredded
  • 1/2 c
    Snow Peas, sliced
  • 2 md
    Celery Stalks, sliced
  • 2 c
    Chicken Broth
  • 4 Tbsp
    Canola oil
  • 2-4 Tbsp
    Curry Powder
  • 1/4 c
    Soy Sauce
  • 1/2 tsp
    Garlic, minced
  • 4 c
    Water for boiling
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How To Make curry noodles

  • 1
    Boil 4 cups of water and add the Fettucine Noodles, cooking them at a rapid boil for 5 minutes, drain and set aside.
  • 2
    In the meantime, put chicken broth on medium-high heat so it begins simmering.
  • 3
    In a wok, or very hot iron skillet, or electric skillet, put oil and about 1/2 a teaspoon of garlic in the pan. Add diced chicken breast and fry, stirring often, for about 5 minutes. Add in the sliced BBQ Pork for the last 2 minutes. Remove from pan and add to the noodles you set aside.
  • 4
    Put all the vegetables in the simmering chicken broth for 1-2 minutes.
  • 5
    Drain vegetables, add 2 more tablespoons oil and vegetables to the hot pan and fry quickly, constantly stirring. This is when you begin adding your spices- Soy Sauce, Curry Powder, Red Pepper flakes if you prefer. Add more or less according to your tastes. It's important the pan be very hot and you are "flash cooking" as this is what seals the juices into the vegetables.
  • 6
    Within 2 minutes add drops of chicken broth if your pan starts getting too dry. The broth will also increase the heat of the pan. Add the meats and noodles and continue stir-frying until all ingredients are well mixed together.
  • 7
    Remove from heat and serve immediately.

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