Chinese Curried Noodles With Chicken and Vegetables

Name: Chinese Curried Noodles With Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb thin egg noodles; 3 tablespoons vegetable oil, divided; 12 ounces boneless skinless chicken breasts, cut into 1/2 inch by 2 inch strips; ⅔ 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; ½ teaspoon sugar

Servings: persons

12 lb thin egg noodles
3 tablespoons vegetable oil, divided
12 ounces boneless skinless chicken breasts, cut into 1/2 inch by 2 inch strips
⅔ 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
½ teaspoon sugar

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.

5432

kcal

Calories

Fat

1024

Carbs

219

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 lb thin egg noodles, 3 tablespoons vegetable oil, divided, 12 ounces boneless skinless chicken breasts, cut into 1/2 inch by 2 inch strips, ⅔ cup reduced-sodium chicken broth, and more.

Yes, Chinese Curried Noodles With Chicken and Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!