Quick Asian Curry Noodle Stir-Fry (Print Version)
# Ingredients:
→ Noodles & Protein
01 -
½ lb rice vermicelli (dried kind)
02 -
½ lb skinless boneless chicken thighs, thinly sliced
03 -
3 large eggs, beaten
→ Vegetables
04 -
1 red bell pepper, chopped
05 -
1 small onion, chopped
06 -
1 cup snap peas or snow peas, ends removed
07 -
1 cup baby corn (canned kind, strained)
08 -
4 garlic cloves, minced
→ Chicken Marinade
09 -
2 tbsp hoisin sauce
10 -
1 tbsp regular soy sauce
11 -
½ tsp cornstarch or potato starch
→ Noodle Sauce
12 -
¼ cup regular soy sauce
13 -
2 teaspoon curry powder (yellow kind)
14 -
1 teaspoon white granulated sugar or cane sugar
→ Additional Items
15 -
2 tbsp Shaoxing wine (or dry sherry wine / chicken broth)
16 -
2 tablespoon vegetable oil or any neutral oil
# Instructions:
01 -
In a large bowl, soak the vermicelli rice noodles in hot boiling water for just 1-2 minutes until they're loosened, limp and slightly softened (don't overcook!). Immediately strain and rinse under cold water to stop the cooking process. Shake well to remove excess water.
02 -
While the noodles are soaking, combine the sliced chicken thighs with hoisin sauce, soy sauce, and cornstarch in a bowl. Mix well to coat all pieces and set aside to marinate while you prepare the other ingredients.
03 -
In a small bowl, mix together the noodle sauce ingredients: soy sauce, curry powder, and sugar. Stir until the sugar dissolves and set aside.
04 -
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it's about 75% cooked through (still slightly pink inside). Push the chicken to one side of the pan.
05 -
Pour the beaten eggs into the empty side of the pan. Let them set slightly, then scramble them. Once scrambled, mix them with the chicken and push everything to one side of the pan.
06 -
Add the chopped onions, minced garlic, red bell peppers, snap peas, and baby corn to the empty space in the pan. Stir-fry until the vegetables begin to soften but still maintain some crunch, about 2-3 minutes.
07 -
Pour the Shaoxing wine around the edge of the pan and give everything a good stir, scraping up any browned bits from the bottom. Let it sizzle for about 30 seconds to cook off the alcohol.
08 -
Add the prepared rice noodles to the pan along with the curry sauce mixture. Using tongs or two spatulas, gently toss everything together until the noodles are evenly coated with sauce and the ingredients are well distributed.
09 -
Transfer to a large serving plate or individual bowls and serve immediately while hot and fragrant.
# Notes:
01 -
Don't soak the noodles for longer than 2 minutes or they'll become mushy when stir-fried.
02 -
This recipe is very flexible - feel free to add bean sprouts, carrots, or mushrooms.
03 -
For authentic flavor, Madras curry powder works particularly well.