Chicken curry noodles

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


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

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