Hot Chicken Curry Vermicelli

Recipe by MooseCall
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

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.