Directions
- 1Cook and drain egg noodles; set aside.
- 2Prep: Dice chicken, slice cabbage, carrots, peppers into strips, chop green onions.
- 3Simmer all curry sauce ingredients on med-low heat. Add cornstarch slurry once it simmers and stir until thickened (1-2 min). Set aside.
- 4In hot wok with cooking spray: Cook diced chicken until golden (3-4 min) in batches, season with salt & pepper and set aside
- 5Stir-fry veggies (2-3 min each); push aside
- 6Scramble eggs in empty space
- 7Return chicken; add noodles and sauce
- 8Toss until heated (2-3 min)
- 9Top with green onions.
Ingredients
- 680 g chicken breast
- 0 salt
- 0 pepper
- 2 medium eggs
- 200 g dry egg noodles
- 100 g bean sprouts
- 100 g cabbage
- 1 medium carrot
- 1 medium bell pepper
- 4 green onions
- 120 ml chicken bone broth
- 55 g soy sauce
- 13 g curry powder
- 18 g fish sauce
- 1 tsp garlic powder
- 1 tsp ground ginger
- 0.5 tsp white pepper
- 2 tsp cornstarch slurry
Equipment
wokfrying panspatulaprep containers
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