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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I make this ahead and take it for lunch and just reheat in microwave. Everyone wonders what the wonderful smells are. It's so good!! Ingredients:
1/2 pkg. spaghetti noodles, about 1 inch bundle (i like the thin spaghettini) |
1 t cornstarch |
1 t each fish sauce and freshly squeezed lime juice |
1 1/2 tsp. sugar |
2 skinless boneless chicken breasts |
1 jalapeno pepper or 2 tsp. chopped pickled peppers |
1 red pepper |
1/2 c baby carrots |
4 oz snow peas or sugar snap peas |
vegetable oil |
2 tsp. chopped garlic |
2 tsp. bottled minced ginger or 1 tsp. freshly grated ginger |
10 oz chicken broth |
2-3 tsp. curry powder |
2 green onions, sliced |
Directions:
1. Cook spaghetti until al dente. Drain but do not rinse.
2. In small bowl, stir cornstarch wtih fish sauce, lime juice and sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Chop red pepper. Slice baby carrots in half. Peel and discard strings from snow peas.
3. Lightly coat a large saucepan with oil and add chicken, ginger, jalapeno, garlic. Stir often until chicken is light brown, 3-4 min. Pour in chicken broth. Using wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots and snow peas. Sprinkle with curry. Stir often until snow peas are bright green and suace bubbles, 3 min. Add noodles and stir constantly until hot, 1 min. Remove from heat and stir in onions. Serve with lime wedges.
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