Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Canola oil |
| 2 tablespoons | Sliced garlic |
| 1 tablespoon | Minced ginger |
| 1 \N | Jalapeno; finely diced |
| 1 tablespoon | Madras curry powder |
| 8 ounces | Chicken; julienned, preferably dark meat |
| 2 packs | Bean thread noodles; blanched and refreshed |
| 1 \N | Yellow onion; sliced |
| 1 \N | Red bell pepper; julienned |
| 1 \N | Yellow bell pepper; julienned |
| ½ cup | Chicken stock |
| 2 \N | Eggs scrambled |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Curry oil |
| ½ cup | Basil chiffonade |
GARNISH
In a hot wok or large saute pan add oil and stir fry garlic, ginger, jalapeno, and curry powder until soft. Add chicken and stir fry for 3 minutes. Add vegetables and stock. Add the egg. Taste for seasoning.
Garnish with curry oil and basil.
Recipe by: Cooking Live Show #CL8941 Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@...> on Jan 7, 1998