Chinese Curried Noodles With Chicken and Vegetables Recipe

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.

No additional tips available.

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

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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.

Chinese Curried Noodles With Chicken and Vegetables

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