Chicken curry noodles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil |
| 2 | tablespoons | Sliced garlic |
| 1 | tablespoon | Minced ginger |
| 1 | Jalapeno; finely diced | |
| 1 | tablespoon | Madras curry powder |
| 8 | ounces | Chicken; julienned, preferably dark meat |
| 2 | packs | Bean thread noodles; blanched and refreshed |
| 1 | Yellow onion; sliced | |
| 1 | Red bell pepper; julienned | |
| 1 | Yellow bell pepper; julienned | |
| ½ | cup | Chicken stock |
| 2 | Eggs scrambled | |
| Salt | ||
| Pepper | ||
| Curry oil | ||
| ½ | cup | Basil chiffonade |
Directions
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