Hot and Spicy Chicken Curry Noodles Recipe
A non-veg Chinese recipe with sunflower oil - saffola active, spring onion greens - finely chopped, cloves garlic - finely chopped. Ready in 50 min, serves 4.
Curated byMei-Ling Chen🇨🇳
Instructions
8 steps- 1
To begin making the Hot and Spicy Chicken Curry Noodles recipe, first boil the noodles and keep aside
chicken breasts - cut into small pieces(250 grams)egg noodles - boiled(200 grams) - 2
In a heavy bottomed pan, heat oil and fry the spring onion, ginger and garlic until lightly browned
spring onion greens - finely chopped(3)cloves garlic - finely chopped(4)inch ginger - thinly sliced(2) - 3
Add the sriracha sauce, salt and 1 cup of water and chicken
sriracha sauce(2 teaspoon)chicken breasts - cut into small pieces(250 grams)salt - to taste - 4
Cover the pan and simmer for 10 minutes until the chicken is cooked through
chicken breasts - cut into small pieces(250 grams) - 5
Reduce the heat, add the tofu, coconut milk, oats and stir
tofu - cut into small cubes(100 grams)rolled oats or instant oats(40 grams)coconut milk(40 ml) - 6
Add the chilli powder, check the salt and adjust to suit your taste
red chilli powder - to tastesalt - to taste - 7
Give the curry a brisk boil, and turn off the heat
- 8
Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe
chicken breasts - cut into small pieces(250 grams)egg noodles - boiled(200 grams)
Rate this recipe
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Hot and Spicy Chicken Curry Noodles Recipe
A non-veg Chinese recipe with sunflower oil - saffola active, spring onion greens - finely chopped, cloves garlic - finely chopped. Ready in 50 min, serves 4.
Curated byMei-Ling Chen🇨🇳
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Directions
8 steps- 1
To begin making the Hot and Spicy Chicken Curry Noodles recipe, first boil the noodles and keep aside
chicken breasts - cut into small pieces(250 grams)egg noodles - boiled(200 grams) - 2
In a heavy bottomed pan, heat oil and fry the spring onion, ginger and garlic until lightly browned
spring onion greens - finely chopped(3)cloves garlic - finely chopped(4)inch ginger - thinly sliced(2) - 3
Add the sriracha sauce, salt and 1 cup of water and chicken
sriracha sauce(2 teaspoon)chicken breasts - cut into small pieces(250 grams)salt - to taste - 4
Cover the pan and simmer for 10 minutes until the chicken is cooked through
chicken breasts - cut into small pieces(250 grams) - 5
Reduce the heat, add the tofu, coconut milk, oats and stir
tofu - cut into small cubes(100 grams)rolled oats or instant oats(40 grams)coconut milk(40 ml) - 6
Add the chilli powder, check the salt and adjust to suit your taste
red chilli powder - to tastesalt - to taste - 7
Give the curry a brisk boil, and turn off the heat
- 8
Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe
chicken breasts - cut into small pieces(250 grams)egg noodles - boiled(200 grams)
Rate this recipe
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