CURRY NOODLES

This recipe is easy enough to make on a weeknight and it has a lot of flavors. Loaded with vegetables and chicken, it looks colorful and is also healthy.

With bits of tender chicken and vegetables, this noodle recipe is packed with so much flavor. The curry powder gives it aroma and flavor. It is comforting and delicious – plus, it’s easy to make for any weeknight!

It doesn’t require too many ingredients or much effort. With a few vegetables and chicken, you can easily make this recipe. All you need extra is curry powder, which you can easily find in most Asian stores.

HOW TO MAKE CURRY NOODLES

First, cook the noodles according to the package instructions. Drain and keep.

Cook the chicken breasts with a little bit of salt. Shred and keep.

In a wok, heat the oil and saute the onion, carrot, cabbage, capsicum, and shredded chicken.

Into this sauteed vegetable and meat mixture, add the curry powder and saute for a few minutes. Add some stock and mix well, so that it won’t be dry.

Prepare seasoning by mixing chicken stock, soy sauce, black pepper powder, and salt.

Add the noodles into the vegetable and meat mixture and add the prepared seasoning. Mix well and serve hot.

INGREDIENTS FOR CURRY NOODLES

Noodles: I have used egg noodles. You can also use udon noodles to make this recipe.

Vegetables: I have used onion, carrots, cabbage, and green capsicum. To make it more colorful and nutritious, along with carrot and cabbage you can use capsicum of different colors.

Curry powder: Curry powder gives flavor and aroma. You can buy curry powders from Asian stores.

Meat: Good quality chicken breasts are best for this recipe. If you want a vegetarian version of this recipe you can substitute chicken with mushroom.

Chicken stock: You can use store-bought chicken stock or a homemade one. Both taste equally good. If you are not using chicken, you can replace the chicken stock with vegetable stock.

Oil: You can use vegetable oils of your choice other than coconut oil. You can also use sesame oil. It tastes very good.

Soya sauce and black pepper powder: Gives flavor and spiciness to the noodles.

VARIATIONS

You can use udon noodles instead of egg noodles. If you want to make a vegetarian version, you can replace chicken with white button mushrooms and chicken stock with vegetable stock.

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INGREDIENTS

• 2 to 3 tablespoons of vegetable oil

• 1 medium onion sliced

• 1 big carrot julienned

• 1/2 of a small cabbage julienned

• 1 medium green capsicum julienned

• 450 grams of chicken breasts, cooked with a little bit of salt and shredded ( 3 chicken breasts)

• 2 tablespoons of curry powder

• 2 tablespoons of chicken stock

• 150 grams of egg noodles

• TO MAKE THE SEASONING

• 6 tablespoons of chicken stock

• 2 tablespoons of soy sauce

• 1/ 4 teaspoon of black pepper powder

• 1/4 teaspoon of salt or as per the taste

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Directions

• Cook the noodles according to the package instructions and keep aside.
• Over a medium high temperature, heat the oil in a wok. Add the onion slices and sauté until soft.
• Add the carrot, cabbage and capsicum juliennes one by one and sauté until soft. Each may take around 2 to 3 minutes to get cooked.
• Let the stove be in medium high, add the shredded chicken and sauté it for 2 minutes.
• Reduce the temperature of the stove to low, add the curry powder and sauté for 2 to 3 minutes.
• Add 2 tablespoons of stock and mix.
• Then add the cooked noodles and mix.
• TO MAKE THE SEASONING
• Add all the seasoning ingredients into a small jar and mix well.
• Pour the seasoning over the noodles and mix well. Cook it on a low flame for 2 minutes and then switch off the stove.
• Serve it hot.

STEP BY STEP PICTURES

Over a medium-high temperature, heat the oil in a wok. Add the onion slices and sauté until soft. Add the carrot, cabbage and capsicum juliennes one by one and sauté until soft. Each may take around 2 to 3 minutes to get cooked.

Let the stove be on medium high, add the shredded chicken and sauté it for 2 minutes. Reduce the temperature of the stove to low, add the curry powder and sauté for 2 to 3 minutes. Add 2 tablespoons of stock and mix.

Prepare the seasoning by mixing the chicken stock, soy sauce, black pepper powder and salt. Pour the seasoning over the noodles and mix well. Cook it on a low flame for 2 minutes and then switch off the stove.

Serve hot.

NOTES

You can use vegetable oils of your choice other than coconut oil.

Sesame oil tastes better.

To make it spicier, add some red chili powder ( say 1/4 teaspoon) together with the curry powder.