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    You are in: Home / Recipes / Hot Chicken Curry Vermicelli Recipe
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    Hot Chicken Curry Vermicelli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    MooseCall's Note:

    A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
    2. 2
      Drain well.
    3. 3
      (If you are using regular pasta, cook in pot of boiling water until tender).
    4. 4
      In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
    5. 5
      Heat vegetable oil in large non-stick wok on medium-high heat.
    6. 6
      Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
    7. 7
      Remove and reserve.
    8. 8
      Add garlic, ginger and green onions to wok.
    9. 9
      Cook for 30 seconds.
    10. 10
      Add curry powder and chili paste and cook for 10 to 20 seconds longer.
    11. 11
      Add leeks, carrot and red pepper.
    12. 12
      Cook until barely wilted.
    13. 13
      Add bean sprouts and reserved sauce and bring to a boil.
    14. 14
      Add chicken/tofu and noodles and cook together until hot and well combined.
    15. 15
      Serve hot.

    Ratings & Reviews:

    • on June 05, 2002

      55

      Excellent! Once I had all the ingredients prepared, the cooking was a breeze. The combination of the flavours was outstanding. The only change I made was that I added about 2 spoonful more of chili paste :0). Loved this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2009

      55

      Loved this! Me and my boyfriend love chinese and indian food, and this is a combination of the two. We would probably add abit more of the hot chili paste next time (and there will be a next time!). We had this two nights in a row and we would definitley recommend this to anybody looking for a simple, quick, healthy recipe that could be mistaken for a take-away!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2002

      55

      Great recipe. I made it with what I had on hand, substituted leek with onions, chili paste with cayenne and ginger with Chinese Five Spice. I really couldn't tell the difference with this and what I've had in restaurants. Easy to prepare. It's a keeper!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hot Chicken Curry Vermicelli

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.6
     
    Calories from Fat 92
    23%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.8 g
    9%
    Cholesterol 18.1 mg
    6%
    Sodium 664.2 mg
    27%
    Total Carbohydrate 64.7 g
    21%
    Dietary Fiber 4.1 g
    16%
    Sugars 8.5 g
    34%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    vegetable stock

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