Spicy Chicken Noodles
Spicy Chicken Noodles
Prep time
Cook time
Total time
A quick and spicy noodle meal, perfect for those busy weeknights.
Author: Alberta Chicken Producers
Serves: 4 to 6
Ingredients
- 11 oz (340 g) fine dried egg noodles
- 1 tbsp canola (or peanut oil), plus 2 tsp extra oil
- 2 eggs, lightly beaten
- 4 garlic cloves, minced
- 1 tbsp finely grated ginger
- 2 tbsp mild curry paste
- ¾ lb (375 g) skinless boneless chicken breast, thinly sliced
- 10 oz (284 g) can water chestnuts, drained and chopped
- ½ cup sliced green onion
- ½ lb (250 g) medium raw shrimp, peeled and deveined
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp dry sherry
- 1 tsp sesame oil
Instructions
- Cook the noodles in a large pot or Dutch oven of boiling, salted water for 5 minutes or until tender.
- Heat 1 tablespoon of the oil in a wok or large frying pan over medium high heat.
- Add the eggs and cook for about 3 minutes or until cooked.
- Remove from the wok and set aside.
- Wipe the wok clean.
- Heat the extra oil in the same wok over medium high heat.
- Add the garlic, ginger and curry paste and stir-try for 1 to 2 minutes or until fragrant.
- Add the chicken and stir fry for about 5 minutes or until tender.
- Add the water chestnuts, green onion and shrimp and stir fry for about 3 minutes or until the shrimp are almost cooked, do not over cook.
- Combine the remaining ingredients in a small bowl.
- Add to the chicken mixture with the noodles and eggs.
- Stir fry for about 3 minutes or until hot.
Notes
Make Ahead: The noodles are best made just before serving.