Hot Chicken Curry Vermicelli
- Reviews 3
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1⁄2 lb thin rice vermicelli or 1⁄2 lb angel hair pasta or 1⁄2 lb spaghettini pasta
- 1 tablespoon vegetable oil
- 1⁄4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu)
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh gingerroot
- 3 green onions, finely chopped
- 1 tablespoon curry powder
- 1⁄2 teaspoon hot chili paste
- 2 leeks, trimmed and thinly sliced
- 1 carrot, grated
- 1 sweet red pepper, thinly sliced
- 1⁄4 lb bean sprouts
- 1⁄3 cup vegetable stock or 1⁄3 cup water
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine (sherry OK)
Directions
- Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
- Drain well.
- (If you are using regular pasta, cook in pot of boiling water until tender).
- In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
- Heat vegetable oil in large non-stick wok on medium-high heat.
- Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
- Remove and reserve.
- Add garlic, ginger and green onions to wok.
- Cook for 30 seconds.
- Add curry powder and chili paste and cook for 10 to 20 seconds longer.
- Add leeks, carrot and red pepper.
- Cook until barely wilted.
- Add bean sprouts and reserved sauce and bring to a boil.
- Add chicken/tofu and noodles and cook together until hot and well combined.
- Serve hot.
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