Curried Chicken and Noodle Stir Fry
Curried Chicken and Noodle Stir Fry
| 2 Tbs canola oil | 2 spring onions, sliced |
| 1 medium onion, sliced | 200gm fine egg noodles |
| 2 – 3 cloves garlic, chopped | ½ cup hot water |
| 350g boneless chicken | 2 Tbs soy sauce |
| 1 Tbs curry powder | ½ tsp each salt and sugar |
| 1 large carrot, julienned | 3 – 4 Tbs chopped coriander |
| 1 – 2 cups broccoli florets |
- Cook the noodles in boiling, salted water with 1t tsp oil, until done. Drain and set aside
- Prepare all ingredients, then heat oil in a large wok or non-stick pan
- Add the garlic and onion and stir-fry until the onion begins to soften
- Stir in the chicken and continue to cook, stirring frequently until the chicken is no longer pink
- Add the curry powder and stir-fry for about a minute longer
- Add the vegetables and stir-fry for 1 – 2 minutes
- Tease the noodles apart and add them to the pan. Tip in the water, soy sauce, salt and sugar
- Toss together until well combined, then cook for about another 2 minutes, covering the wok or pan if you are able
- Toss again and cook 2 minutes more
- Divide into serving bowl or plates and sprinkle with the chopped coriander. Serve immediately