Hot Chicken Curry Vermicelli |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy! Ingredients:
1/2 lb thin rice vermicelli or 1/2 lb angel hair pasta or 1/2 lb spaghettini pasta |
1 tablespoon vegetable oil |
1/4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu) |
2 garlic cloves, finely chopped |
1 tablespoon chopped fresh gingerroot |
3 green onions, finely chopped |
1 tablespoon curry powder |
1/2 teaspoon hot chili paste |
2 leeks, trimmed and thinly sliced |
1 carrot, grated |
1 sweet red pepper, thinly sliced |
1/4 lb bean sprouts |
1/3 cup vegetable stock or 1/3 cup water |
2 tablespoons soy sauce |
1 tablespoon granulated sugar |
1 tablespoon sesame oil |
1 tablespoon rice wine (sherry ok) |
Directions:
1. Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
2. Drain well.
3. (If you are using regular pasta, cook in pot of boiling water until tender).
4. In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
5. Heat vegetable oil in large non-stick wok on medium-high heat.
6. Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
7. Remove and reserve.
8. Add garlic, ginger and green onions to wok.
9. Cook for 30 seconds.
10. Add curry powder and chili paste and cook for 10 to 20 seconds longer.
11. Add leeks, carrot and red pepper.
12. Cook until barely wilted.
13. Add bean sprouts and reserved sauce and bring to a boil.
14. Add chicken/tofu and noodles and cook together until hot and well combined.
15. Serve hot.
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