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Chicken Curry Noodle Bowl

Chicken Curry Noodle Bowl

Name: Chicken Curry Noodle Bowl
Total time: 2 min 10 s
Yield: 1
Ingredients: 1 small piece Sweet Potato; 1.75 teaspoons Salt; 1.75 glasses Water; 0.25 cups Whole Wheat Noodles; 2.5 teaspoons Refined Oil; 3 units Raw Egg; 0.5 unit Chicken Breasts; 0.5 teaspoons Pepper; 3 small pieces Ginger; 4 pieces Garlic; 0.75 teaspoons Aromat Powder; 0.5 teaspoons Light Soy Sauce; 1 unit Red Chillies; 0.33 cups Onion; 0.25 unit Carrot-regular; 5 units Haricot Bean; 1 small piece Capsicum Green-regular; 1 small piece Capsicum Yellow (regular); 1 small piece Capsicum Red-regular; 4 units Bok Choy; 0.25 cups Tomato; 1 teaspoon Red Chilli Paste; 0.75 teaspoons Madras Curry Powder; 6 units Spring Onion; 0.5 unit Celery; 3.25 tablespoons Tomato Sauce; 0.25 teaspoons Dark Soy Sauce; 0.5 unit Green Chillies; 4 leafs Coriander Leaves; 1 small piece Cherry Tomato-red

Time30 Min

DifficultyIntermediate

Serves1

One of the most popular street food dishes in the world, the chicken curry noodles bowl recipe is one that can be easily replicated at home. Mixing the goodness of the noodles with the fragrant notes of the curry and coconut to enjoy a wholesome meal that can serve you and your family well for days. There are numerous ways to approach the recipe, and the chicken curry noodles ingredients vary depe ... nding on the style that you’re looking to make. The primary additions include the likes of bok choy, capsicums, haricot beans, carrots and the likes. This meal can serve up to four people, depending on the amount of food you cook. The chicken curry noodles bowl restaurant style is one of the most popular Chinese and Thai recipes in the world. It infuses the best of Asian flavours together with the most widely-eaten main courses to create a spectacularly brothy and delicious dish. The cooking time for the same is around 30 minutes and the prepping time takes around 10 to 15 minutes in total. Noodles are also an excellent lunchtime and dinner recipe and you could also serve it to your children as a lunchtime delight. It’s bound to be a hit with the kids and the chicken curry noodle bowl benefits mean it can be had as a healthy meal along with some sides. You can also store the noodles bowl in the fridge for a few days and it will still be good for up to a week.

Ingredients

Fruits & Vegetables

Sweet Potato

1 small piece

Ginger

3 small pieces

Onion

0.33 cups

Carrot-regular

0.25 unit

Haricot Bean

5 units

Capsicum Green-regular

1 small piece

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

1 small piece

Bok Choy

4 units

Tomato

0.25 cups

Spring Onion

6 units

Celery

0.5 unit

Cherry Tomato-red

1 small piece

Dry Grocery

Salt

1.75 teaspoons

Whole Wheat Noodles

0.25 cups

Refined Oil

2.5 teaspoons

Aromat Powder

0.75 teaspoons

Light Soy Sauce

0.5 teaspoons

Madras Curry Powder

0.75 teaspoons

Dark Soy Sauce

0.25 teaspoons

Poultry

Chicken Breasts

0.5 unit

Other

Water

1.75 glasses

Raw Egg

3 units

Pepper

0.5 teaspoons

Garlic

4 pieces

Red Chillies

1 unit

Red Chilli Paste

1 teaspoon

Tomato Sauce

3.25 tablespoons

Green Chillies

0.5 unit

Coriander Leaves

4 leafs

Directions

In a heavy bottom vessel, add Water, Salt, Sweet Potato with skin bring to boil.

Bring Water to boil, add Noodles, Salt and boil till done.

Once tender take out the Sweet Potato to a plate, remove the skin and cut into rough dices.

In a blender add the diced Sweet Potatoes, Water and make a smooth paste.

Remove to a bowl and keep aside.

Drain the Water from Noodles place it in a bowl toss with Oil and keep aside

Take 3 Eggs. Break one whole Egg into a bowl and just the Egg Whites of the remaining two Eggs.

Add Salt and Beat the Egg till fluffy and keep aside.

Heat Oil in a pan. Add beaten Egg and make an omelette cook both the side.

Take out to a plate and cut into strips and keep aside.

In a bowl, add julienne Chicken, Salt, Pepper, chopped Ginger , chopped Garlic, Aromat Powder, Light Soya, minced fresh Red Chilli and mix it well and keep it for marination.

Heat Oil in a pan. Add marinated Chicken and saute till light brown.

Remove to a bowl and keep aside.

Heat Oil in a pan. Add minced Garlic, Ginger, fresh Red Chilli, Onion and saute till light brown.

Add julienne Carrot , Haricot Beans, Yellow Pepper, Green Pepper, Red Pepper, Bok Choy, Tomato and saute till soft.

Add Red Chilli Paste, Salt, Pepper, Aromat Powder, Curry Powder and saute.

Add boiled Noodles and saute.

Add fried Chicken and mix it well.

Take it out to a bowl garnish with Spring Onion.

Heat Oil in a pan. Add minced Garlic, Ginger, Celery, Onion and saute till brown.

Add Tomato Sauce, Curry Powder and cook till some time.

Add Chilli Paste, Aromat Powder, Salt and saute.

Add Dark Soya Sauce, minced Green Chilli and saute for sometime.

Add Water bring to boil.

Add Sweet Potato Paste to make a thick gravy.

Remove to a bowl, garnish with chopped Coriander Leaves.

In a bowl place the Curry in the base.

Add Stir Fried Noodles on top of curry.

Garnish with Julienne Omelette, Cherry Tomato and Coriander Leaves on top.

Chicken Curry Noodle Bowl

Ingredients

Fruits & Vegetables

Dry Grocery

Poultry

Other

Success!

We hope you had fun making it! Enjoy the meal.

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