Chinese Curried Noodles With Chicken And Vegetables

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb thin egg noodles
• 3 tablespoons vegetable oil, divided
• 12 ounces boneless skinless chicken breasts, cut into 1/2 inch by 2 inch strips
• 2/3 cup reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1 red bell pepper, seeded and cut into 1/4 inch wide, 2 inch long strips
• 1 large carrot, peeled and cut into 1/8 inch wide, 2 inch long strips
• 2 celery ribs, cut into 1/8 inch wide, 2 inch long strips
• 2 scallions, chopped ( and green parts)
• 1 tablespoon shredded fresh ginger
• 1 garlic clove, minced
• 2 teaspoons madras-style curry powder
• 1/2 teaspoon sugar

Recipe

• 1 bring a big kettle of salted water to a boil over high heat; add in the noodles and cook until barely tender, about 5 minutes; drain well and return to the pot.
• 2 meanwhile, heat 1 ½ tablespoon oil in a big skillet over high heat.
• 3 add in the chicken and cook, stirring often, until cooked through, about 4 minutes; transfer chicken to a plate.
• 4 mix the broth, soy sauce, and sherry in a small bowl; add in the cornstarch and whisk until dissolved; set aside.
• 5 heat the remaining 1 ½ tablespoon oil in the skillet over high heat; add in the red pepper, carrot, and celery; stir-fry until softened, about 2 minutes.
• 6 add in the scallions, ginger, and garlic; stir until they give off their fragrances, about 1 minute.
• 7 add in the curry and sugar; stir for 15 seconds.
• 8 stir the broth mixture; add it to the skillet, mix well, and bring to a boil.
• 9 add the chicken back in and cook just until it heats through, about 1 minute.
• 10 stir into the pasta and mix well; serve hot.