Quick and Easy Curry Noodles

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb angel hair pasta
• 8  ounces boneless skinless chicken, cut in strips (optional)
• 1  tablespoon curry powder ((to taste)
• 1  teaspoon  tahini paste (ground sesame seed)
• 1  bunch spring onion
• 1 (10 ounce) bag  coleslaw mix
• 1  green peppers, cut into strips (can use frozen) or 1  stir fry vegetables (can use frozen)
• 2  tablespoons  oil (I use olive or canola)
• 1  dash soy sauce, to taste

Directions

1. Boil pasta and drain; set aside.
2. Cut spring onions into 1 inch pieces.
3. While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
4. Add the curry and the tahini paste. Heat up the meat at this point.
5. Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.