Stir Fry with Noodles | Kroger Promotion: Recipe Ads | Indy Week
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Stir Fry with Noodles 

....with or without chicken!

click to enlarge 3.11.jpg
  • 1/4 pound rice noodles
  • 1 red bell pepper
  • 1 cup green beans
  • 2 carrots
  • 2 green onions
  • 1 cup cherry tomatoes
  • 3 teaspoons minced ginger
  • 1/4 cup water or chicken broth
  • 1/2 teaspoon soft brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vegetable oil for stir-frying
  • 1 pound chicken breast (sliced)
  • 1 1/2 tablespoons curry powder, or to taste
  • 2 tablespoons sesame seeds
  • Parsley to garnish (optional)
  1. Soak the rice noodles in warm water for 15 to 20 minutes, or until they have softened.
  2. Drain the noodles in a colander.
  3. Prepare the remainder of the ingredients while the noodles are soaking.
  4. Clean all the vegetables. Cut the red bell pepper in half, remove the seeds and cut into thin strips.
  5. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger. Slice the tomatoes in half.
  6. Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
  7. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken.
  8. Stirfry the chicken until it is ready. Remove from the wok. Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic.
  9. Stirfry the vegetables, beginning with the carrot, then adding the red bell pepper, and the green beans. Stir-fry for about 20 seconds and then add the chicken back into the pan with the noodles.
  10. Stir in the green onions and tomatoes.
  11. Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry.
  12. Taste and adjust the seasoning, adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed.
  13. Garnish with sesame seeds and parsley.
  14. Serve hot.

Appeared in print on 3.11.09.

  • ....with or without chicken!

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