Spicy Chicken or Nutty Noodles.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
noodles
|
|
| 1 | teaspoon |
sunflower oil
|
|
| 1 | large |
onions
peeled, chopped |
|
| 1 | inch |
ginger root
fresh, peeled, finely chopped |
*
|
| 2 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | each |
red chilis, dried
crushed |
* |
| 2 | fl ounce |
chicken broth
|
|
| 1 | fl ounce |
sherry
dry |
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 8 | ounces |
mung bean sprouts
|
|
| 8 | ounces |
chicken
cooked, cut into small pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
noodles
|
|
| 5 | ml |
sunflower oil
|
|
| 1 | large |
onions
peeled, chopped |
|
| 1 | inch |
ginger root
fresh, peeled, finely chopped |
*
|
| 2 | cloves |
garlic
crushed |
|
| 15 | ml |
curry powder
|
|
| 1 | each |
red chilis, dried
crushed |
* |
| 2 | fl ounce |
chicken broth
|
|
| 1 | fl ounce |
sherry
dry |
|
| 15 | ml |
tomato purée (passata)
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 231.2 | ml/g |
mung bean sprouts
|
|
| 231.2 | ml/g |
chicken
cooked, cut into small pieces |
|
Directions
Cook the noodles in a pan of boiling water for 3 minutes.
Drain and rinse with cold water.
Heat the oil in a wok and stir fry the onion and ginger for 4 minutes.
Add the garlic, curry powder and chili and fry for a further minute.
Add the stock, sherry, tomato pure, soy sauce and bean sprouts and cook for 4 minutes stirring frequently.
Stir in the chicken and noodles and cook for 4 minutes.
