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Saturday, November 13, 2010

Chinese Curried Noodles with Chicken and Vegetables


Chinese, noodles and chicken: magical culinary words according to my kids.  I hear cheering and shouts of happiness while I chop, dice, boil and so on and the ever present, "When will it be done.  I am so hungry".  "Ummm smells so good.  I am the taste tester!" and the arguing begins.  Everyone wants to be the official "Taste Test".  Requirements of the Taste Tester, tasting the pasta and announcing al dente, perfect or just a minute more. 




mini whisk...a must have item
2 for .99 at 99 cent only store

Chinese Curried Noodles with Chicken and Vegetables
from Kitchen Life
Art Smith
adapted

1 lb of thin egg noodles
3 T safflower oil ( you will need 1 1/2 at a time)
4 boneless chicken breasts cut into bit size pieces (I use kitchen shears)
2/3 cup low sodium chicken broth
2T low sodium soy sauce
1T dry sherry
1t corn starch
1 organic red bell pepper cut in either strips or squares
4 large organic carrots cut in rounds
4 organic celery ribs cut into thin bit size pieces
2 scallions white and green parts chopped
2T grated ginger (use micro plane)
2 garlic cloves (I used trader joes frozen cubes)
3t madras style curry powder
1t sugar
sesame oil to taste

~ bring large pot of salted water to boil over high heat and add noodles
~ cook until al dente
~ return noodles to pot
~ in warm large cast iron skillet heat 1 1/2 T oil over high heat
~ add chicken stirring often until cooked through
~ transfer chicken to plate
~ mix broth, soy sauce and sherry in a small bowl
~ add cornstarch and whisk until dissolved (set aside)
~ heat remaining 1 1/2T oil in skillet over high heat and add red pepper, carrots, celery and stir fry about 2 minutes or until softened
~ add scallions, ginger and garlic 1 minute
~ add curry and sugar 15 seconds
~ stir broth mixture and add to skillet, bring to boil
~ add chicken and cook until heated throught
~ stir in pasta
~ throw it all in a bowl and serve
~ add sesame oil to taste


*side notes - looking back I don't think I added the broth, oops.  Also unbelievable to me, I was out of thin egg noodles (like a chow mein noodle) so I used spaghetti and the noodles were too thick. 

Everyone loved the dish and hopes for leftovers were dashed when everyone had seconds.  Deemed a make again.

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