Spicy Chicken or Nutty Noodles.
Submitted by hampjob
Curried chicken noodle stir-fry with fresh ginger, garlic, bean sprouts, soy sauce, and dried red chili. A 30-minute wok dinner that turns leftover chicken into something crave-worthy.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minGot leftover chicken? You’re 30 minutes away from a proper stir-fry.
Noodles get boiled and rinsed while onion and fresh ginger sizzle in a hot wok with garlic, curry powder, and a crushed dried red chili.
Chicken broth, dry sherry, tomato puree, and soy sauce create a quick, punchy sauce, and bean sprouts add that signature wok-fresh crunch.
Toss the cooked chicken and noodles back in, let everything heat through, and dinner is done before anyone has time to order takeout.
Kitchen Tips
- Rinse the noodles in cold water right after draining. This stops the cooking and prevents them from clumping into a sticky mass.
- Stir-fry the aromatics fast. Ginger, garlic, curry powder, and chili need just a minute in hot oil to bloom their flavors without burning.
- Use any cooked chicken you have on hand. Rotisserie chicken, leftover roast, or even poached breast all work here.
Variations
- Go nutty by adding 2 tablespoons of crunchy peanut butter to the sauce for a satay-style twist.
- Make it vegetarian by swapping the chicken for cubed firm tofu and using vegetable stock.
- Toss in shredded cabbage or snap peas for extra crunch and color.
Ingredients
Directions
Cook the noodles in a pan of boiling water for 3 minutes.
Drain and rinse with cold water.
Heat the oil in a wok and stir fry the onion and ginger for 4 minutes.
Add the garlic, curry powder and chili and fry for a further minute.
Add the stock, sherry, tomato pure, soy sauce and bean sprouts and cook for 4 minutes stirring frequently.
Stir in the chicken and noodles and cook for 4 minutes.
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