Prep 20 mins
Cook 8 mins
This is definitely comfort food. Curried noodles, with tender chicken pieces, shrimp, and crunch red pepper. We make this often when we have company, and everyone always enjoys it. I always double or triple the recipe.
- 250 g rice vermicelli
- 450 g frozen peeled uncooked large shrimp
- 1 boneless skinless chicken breast
- 2 green onions
- 1 carrot
- 1⁄2 red pepper
- 2 tablespoons lime juice
- 1 tablespoon soya sauce
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger (or bottled)
- 2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄3 cup fresh coriander (chopped and optional)
- Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
- Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
- Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- If you want the dish to have more spice add a little hot sauce.
I really liked these noodles! Love the addition of the curry powder. I added just a little bit of oyster sauce near the end. It was tasty and quick to make. Thanks!
Yum, very very good! As with many recipes of this nature, the trick is in preparation, get everything ready to go, and the actual cooking is a breeze. I used chinese egg noodles, cooking them while I got everything else ready and setting them aside after tossing in a little sesame oil. For my veggies I used a yellow pepper and a zucchini, sliced in batons, in addition to the recommended vegetables. I cooked my shrimps separately and added them at the end, just to mine and DHs plates, since my daughters don't eat them. Otherwise, as directed. This is nicely spicy but not overwhelmingly so, the vegetables were crisp and crunchy, it really is a marvellous anytime meal, with ingredients that i always have in fridge and pantry. A great way to use up your veggies and also get a nice selection of your 5-a-day! Oh, I also doubled the recipe! Thank you, Purdy Good Cook, much enjoyed! Made for My 3 Chefs